Beer Cheese Soup


1 1/2 cups diced red and green bell pepper
1 1/2 cups diced carrot
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon whole grain mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard


In a large saucepan over medium heat, stir together peppers, carrot, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until creamy and thickened. Remove from heat, and gradually stir in cheese a handful at a time. Bring to a simmer, and cook 10 minutes.