Beer Cheese Soup

• 1 cup Diced Carrots
• 1/2 cups Sliced Green Onions
• 1 Tablespoon Minced Garlic
• 3/4 cups Butter
• 1 teaspoon Worcestershire Sauce
• 4 cups Chicken Broth
• 12 ounces, fluid Pale Ale Beer
• 2 cans (Approximately 10 Oz. Size) Cream Of Celery Or Cream Of Onion Soup
• 1 pound Velveeta, Cubed
• 6 ounces, weight Shredded Sharp Cheddar
• 1/2 cups Grated Parmesan Cheese
• 1 teaspoon Mustard Powder
• 2 Tablespoons All-purpose Flour
• 3 Tablespoons Water
• Optional For Garnish: Crumbled Cooked Bacon, Salad Croutons

1. In a large soup pot over medium heat, saute carrots, onions and garlic in butter for 5-7 minutes until vegetables start to soften. Pour the Worcestershire sauce right on top while sauteing. Pour in chicken broth and bring to a boil.
2. Reduce heat to medium and add beer, the cans of soup and Velveeta. Stir until cheese has melted.
3. Add sharp cheddar and Parmesan. Continue stirring until cheese has melted.
4. In a small bowl, whisk together mustard powder, flour and water to make a slurry. Pour into soup to thicken. Turn heat to medium-low and continue cooking for 15 minutes, stirring occasionally.
5. Garnish with crumbled bacon and seasoned salad croutons and serve.

carrots, green onions, garlic, butter, worcestershire sauce, chicken broth, cream of celery, cheddar, parmesan cheese, mustard powder, allpurpose, water, bacon

Taken from tastykitchen.com/recipes/soups/beer-cheese-soup-6/ (may not work)