This soup is perfect for lunch on those cold afternoons.

Ingredients

4 T butter
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled, finely diced
1/3 c flour
1 3/4 c milk
1 3/4 c chicken stock
1 (12 oz.) bottle of your favorite ale
1 Tbs. Worcestershire sauce
1 Tsp. dry mustard
8 oz. Chapel Cave Aged cheddar cheese, grated
8 oz. Chapel cheddar or Chapel colby, grated
4 oz. Chapel crab cheddar, grated

Directions

1. In a stockpot, med-low heat, melt butter. Add onion, celery, carrots, cook until very soft (10-15 min).
2. Stir in flour; cook 3-5 minutes. Increase heat to med-high; whisk in milk and chicken stock. Bring to near boil, reduce to simmer; cook, stirring often, until thickened.
3. Puree until smooth in blender (or with immersion blender); strain through fine mesh sieve.
4. Return to pot; set over medium heat. Add ale, Worchershire sauce and mustard; simmer 5 min.
5. Whisk in cheese 1/2 cup at a time, melting each addition before adding more. Do not boil.
6. Season with salt and cayenne to taste.

Yield: 4 - 6 servings