Beer Cheese Soup
Ingredients
| 8 tbsp. (1 stick) | butter |
| ¾ cup | piquillo pepper or red bell pepper, diced |
| ¾ cup | flour |
| 4 cups | chicken stock |
| 12 oz. (1 bottle) | mild flavored beer |
| 1½ cup | half-and-half |
| 12 oz. | aged yellow cheddar, grated |
| ⅛ tsp. | nutmeg, grated |
| 2 tbsp. | honey mustard |
Directions
Saute diced pepper in butter until soft. Mix in flour to make a roux and cook over medium heat for about 5 minutes.
Slowly add the chicken stock, beer, and half-and-half while whisking. Simmer for about 15 minutes.
Add the cheese to the soup one handful at a time, stirring between batches until fully melted.
Stir in the nutmeg and mustard. Salt to taste.