4 Tbsp butter
1 medium-large carrot
2-3 celery stalks
1 medium-large onion
4 cloves of garlic
1/2 cup flour
2 bay leaves
3 cups broth
12-oz. New Belgium Accumulation
1 cup milk
1 Tbsp Worcestershire sauce
1 tsp mustard
4 cups Sharp Cheddar Cheese
To make this beer cheese soup, chop the carrots, celery, and onion and sauté over medium heat until completely cooked and soft. While sautéing, season it up with salt and pepper.
Mince the garlic, add to the other vegetables and sauté a minute at most. Add the flour and stir to coat all of the vegetables. Cook for 2-3 minutes.
Add the broth, slowly at first, whisking the entire time. Pour in the New Belgium Accumulation and milk. Let the mixture simmer for about 10 minutes, whisking/stirring occasionally as needed.
Turn the heat down to low. Fish out the bay leaves. Add the Worcestershire sauce and mustard.
Add the cheese one cup at a time, stirring and melting the cheese entirely before adding any more. Check for seasoning.