Cheddar Soup Cups

• 1/2 cup (1 stick) unsalted butter
• 1 cup finely diced celery (about 3 large stalks)
• 1 cup finely diced carrots (about 2 medium)
• 1 cup finely diced yellow onion (about 1 medium)
• 1 cup thinly sliced green onions, white and green parts
• 1/2 cup all-purpose flour
• 3 cups chicken stock
• 3 cups whole milk
• 6 ounces Shiner Bock beer (or any dark beer)
• 1 tablespoon dry mustard
• 1 teaspoon Tabasco sauce
• 1 teaspoon kosher salt
• 2 cups shredded sharp Cheddar cheese (about 8 ounces)
• 2 cups shredded Monterey Jack cheese (about 8 ounces)

1. In a large stockpot set over medium heat, melt the butter and add the celery, carrots, and the yellow and green onions.
2. Cook until the onions are soft and translucent, about 3 minutes.
3. Stir in the flour and cook for 1 minute more.
4. Stir in the chicken stock and milk and simmer until the soup has thickened, about 10 minutes.
5. Whisk in the beer, mustard, Tabasco, and salt.
6. Stir in the shredded Cheddar and Jack cheeses and stir over low heat until the cheese is melted.
7. Serve warm in small sipping cups or glasses.
8. For an extra-rich and creamy soup, substitute 1/2 pound of ripe, rind-free Brie for the Cheddar.
9. The soup can be made up to 2 days in advance and refrigerated.
10. For serving, be sure to warm it gradually over low heat or the soup will scorch.
11. If its too thick after reheating, thin with milk or stock.

butter, celery, carrots, yellow onion, green onions, allpurpose, chicken stock, milk, beer, mustard, tabasco sauce, kosher salt, cheddar cheese, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/food/views/cheddar-soup-cups-382666 (may not work)