1 ½ cups minced carrots
1 ½ cups minced onion
1 ½ cups minced celery
5 cloves garlic, pressed
2 sticks butter (1 Cup)
6 cups chicken broth
24 oz. dark beer (2 12fl oz beers- I used Guinness draught)
1/3 cup corn starch
2 cups cream (I used heavy whipping cream)
5 cups shredded sharp cheddar cheese
2 cups shredded monterey jack cheese (I used a colby/monterey blend)
2 cups shredded/grated parmesan cheese
2 T. dry mustard
2 T. Worcestershire sauce
1 T. hot sauce
Pepper and salt to taste (I omitted the salt)
Mince carrots, onions, celery and garlic using a food processor, if available.
Heat large pot on medium with butter, minced vegetables and garlic and sauté. (I then pureed this mixture)
Add chicken broth, beer and corn starch (premix corn starch with some of the beer for best results)
Heat to boiling, then reduce to low and simmer for 45 minutes.
Heat cream in separate saucepan on medium.
On medium-low, gradually add the cheese to cream and stir constantly. Make sure heat is not too high or it will break down the cheese.
Once all the cheese has been added to cream and broth mixture is done simmering and has thickened, add cheese mixture gradually.
Lastly, add dry mustard, Worcestershire, hot sauce, and pepper. Can be served with bacon bits, croutons or bread. Enjoy!
SOURCE: Jane Hintz. I haven't made this myself yet, but Jane brought it to a potluck and it was delicious! (More cheesy than beer-y.) She said this particular beer makes a difference.