Soups: Wisconsin Beer Cheese Soup by Recipe Cottage

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	Wisconsin Beer Cheese Soup

		Yield: 6 servings 3 Tbsp butter 1 lg onion, chopped 1 celery stalk, chopped 2 md carrots, chopped 3 Tbsp all purpose flour 2 cup beef broth 2 md potatoes; peeled and cubed 12 oz bottle of dark beer 1 cup whipping cream dash grated nutmeg to taste 1/8 tsp cayenne (red) pepper or to taste dash salt 3 cup shredded sharp Cheddar cheese 1/2 cup additional shredded cheese Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft. Transfer vegetables to a food processor or blender. Process until pureed. Return to pan; add cream, nutmeg, cayenne and salt to taste. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. Do not boil. Serve hot, garnish with addition shredded cheese