Wisconsin Beer Cheese Soup | Cruise Scoop

Ingredients

• ½ C (115 g) butter
• 2 med yellow onions, finely diced
• 4 celery ribs, finely diced
• 4 med carrots, finely diced
• 2 Tbsp (20 g) garlic, roasted and mashed
• 1 C (125 g) flour
• 12 oz (355 ml) bottle bock beer
• 4 C (946 ml) chicken stock
• 1 tsp (1 g) thyme leaves
• 1 bay leaf
• Pinch cayenne pepper
• ½ tsp (1 g) smoked paprika
• 1 Tbsp (16 g) Dijon mustard
• 4 C (946 ml) heavy cream
• 16 oz (454 g) sharp cheddar cheese, shredded
• 16 oz (454 g) white cheddar cheese, shredded
• Salt to taste