Beer Cheese Soup

Soup is great for those cold winter days.

5T. butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced
1/2 red bell pepper, finely diced
1/3 c. flour
1 3/4 c. milk
1 can chicken broth
12 oz. beer
1 T. worchestershire sauce
20 oz. sharp cheddar, shredded
salt and pepper, to taste

In stockpot, over medium-low heat.  Melt butter. Add vegetable and saute in butter until very soft about 15 minutes.  Add flour and cook about 3 minutes.  Increase heat to medium-high; whisk in milk and broth.  Bring to simmer, stirring occasionally,  and cook until thickened about 10 minutes.  Blend with an immersion blender until smooth.

Reduce heat to medium.  Add beer and worchestershire sauce.  Simmer 5-10 minutes.  Whisk in cheese, 1/2 c. at a time, letting cheese melt before another addition.  Do not let soup boil.  Season with salt and pepper.

We served with some great homemade sourdough bread.