Wisconsin Beer Cheese Soup

Ingredients

• 6 tablespoons unsalted butter
• 1 large onion, finely diced
• 3 celery ribs, finely diced
• 2 carrots, finely diced
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard powder
• 1/2 teaspoon cayenne pepper
• 1 bottle (12 ounces) lager or pilsner
• 4 cups chicken broth
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 pound sharp cheddar, shredded
• 4 ounces smoked gouda, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Popped popcorn and sliced scallions, for serving

Before you cook

• Shred both cheeses yourself and let them sit at room temperature, because pre-shredded cheese has anti-caking starch that makes the soup grainy.
• Dice the onion, celery and carrots very fine.
• Open the beer and let it sit for 10 minutes so it goes flat.

Steps

1. Melt the butter in a heavy pot over medium heat.
2. Add the onion, celery and carrots and cook for 10 minutes, until completely soft.
3. Stir in the garlic and cook for 1 minute.
4. Sprinkle in the flour and stir constantly for 3 minutes to cook out the raw flour taste.
5. Whisk in the Dijon, Worcestershire, mustard powder and cayenne.
6. Pour in the beer slowly while whisking and let it bubble for 3 minutes.
7. Add the chicken broth a cup at a time, whisking each addition smooth.
8. Simmer the base for 15 minutes, until it thickens enough to coat a spoon.
9. Stir in the milk and cream and heat until steaming.
10. Pull the pot completely off the heat, which is the step that keeps the cheese from breaking.
11. Add the shredded cheddar and gouda a large handful at a time, stirring until each addition disappears.
12. Season with the salt and black pepper and taste.
13. Ladle into bowls and top each with a handful of popcorn and a scatter of scallions.