- ½ cup Butter
- 1 Small Onion, finely diced
- 2 Medium-Sized Carrots, peeled & finely diced
- 1 Celery Stalk, finely diced
- ¼ cup All-Purpose Flour
- 2 tsp Dry Ground Mustard
- 1 tsp Garlic Powder
- 1 cup Light Ale Beer
- 6 cups Chicken Broth
- 2 tsp Sriracha Sauce
- 1 tsp Salt
- ½ tsp Black Pepper
- 3 cups Shredded Cheddar Cheese
- ½ cup Heavy Whipping Cream
- 2 tbsp Cornstarch
- ¼ cup Cold Water
Melt butter in a large pot over medium-high heat. Add carrots, onion, and celery. Cook until tender, about 4-5 minutes.
Add flour and coat vegetables, cook an additional 4-5 minutes, stirring frequently. Add ground mustard, garlic, salt, pepper, beer and stir to make a paste. Slowly begin adding chicken broth while constantly stirring to blend well.
Bring to a simmer for 25 minutes, stirring occasionally.
Using an immersion blender or food processor, puree vegetables in the soup.
Whisk in heavy whipping cream and cheddar cheese over medium-low heat until cheese is melted. If soup is not thickened, mix cornstarch and cold water in a small dish and whisk into boiling soup.
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Calories: 511 kcalCarbohydrates: 15 gProtein: 17 gFat: 42 gSaturated Fat: 25 gPolyunsaturated Fat: 13 gTrans Fat: 1 gCholesterol: 124 mgSodium: 1871 mgFiber: 1 gSugar: 3 g