Cheddar Cheese Soup
4 tbsp. (½ stick butter)
1/3 cup minced yellow onion
1/3 cup grated carrot
2 tbsp. Flour
2 cups chicken broth
½ tsp. Dry mustard
½ tsp. Paprika
1 cup half and half
1 cup shredded sharp cheddar cheese (about 4 oz.)
1 cup beer
Melt butter in 3-quart saucepan over moderate heat.
Reduce heat to low, add the onion and carrot and cook covered for 5 minutes. Or until the onion is soft.
Stir in the flour and cook 3-4 more minutes.
Gradually add the chicken broth, stirring constantly. ( it always work best if the broth is hot)
Stir in mustard and paprika.
Simmer uncovered 20-25 minutes.
Add half and half, cheese and beer.
Stirring constantly, continue to simmer until the soup is heated through and the cheese is melted. Do Not let the soup boil or the cheese will be stringy.