Cheese and Ale Soup

• 4 tablespoons unsalted butter
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 4 cups half-and-half
• 1 lb sharp yellow cheddar cheese, grated
• 1 lb gruyere, grated
• 2 cups dark beer
• 1 cup heavy cream
• salt (to taste)
• pepper (to taste)
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce

1. Melt 2 tbsp butter in a large saucepan over medium high heat.
2. Add the onion and garlic and saute for 3 minutes.
3. Add the half and half and bring to a boil.
4. Reduce heat to low nd simmer 5 minutes.
5. Add both cheeses and whisk until thoroughly melted.
6. Remove pan from heat and transfer to a blender in batches.
7. Blend to a creamy consistency.
8. Transfer soup to clean saucepan over low heat.
9. Gradually stir in ale and cream.
10. Bring to a simmer.
11. Season to taste with salt and pepper.
12. Add in dash of tobasco and worcestershire.
13. Ladle into serving bowls.

unsalted butter, onion, garlic, cheddar cheese, gruyere, dark beer, heavy cream, salt, pepper, tabasco sauce, worcestershire sauce

Taken from www.food.com/recipe/cheese-and-ale-soup-361088 (may not work)