Rustic Bakery Irish Beer Cheese Soup

Yield: 4 Servings

Ingredients:

• 3 cups Chicken Stock
• 1 cup Heavy Cream
• 8 oz Sharp Cheddar Cheese, grated
• 12 oz Irish Beer (We suggest a good Stout like Guinness or Murphy’s)
• 3 slices Bacon, cooked crisp & chopped
• 1 Carrot, peeled & diced
• 2 stalks Celery, diced
• 1 Red Bell Pepper, diced
• 1 White Onion, diced
• 2 stalks Green Onion, sliced
• 1 Jalapeño, seeded, deveined, and diced
• 1 large clove Garlic, minced
• ¼ cup Unsalted Butter
• ¼ cup Flour
• 1 tsp Fresh Thyme Leaves
• 1 Bay Leaf
• 1 tsp Mustard Powder or 1 TBSP Dijon Mustard
• 1 oz Worcestershire Sauce
• Salt & Pepper
• Optional: Hot Sauce
• 5 oz Box Rustic Bakery Savory Cheese Coins

Method:

1. In a large saucepan, cook bacon over medium-high heat until crisp. Transfer to a paper towel, leaving drippings in the pot.
2. Add onion, celery, carrot, red bell pepper, jalapeño, and garlic to the pot. Sauté for 2 minutes.
3. Reduce heat to medium, add butter, and stir until melted. Sprinkle flour over vegetables, stirring to incorporate.
4. Add mustard and beer, stirring constantly until the mixture thickens.
5. Slowly add chicken stock and cream, stirring to combine. Add crumbled bacon.
6. Add thyme and bay leaf, followed by grated cheese. Stir until melted.
7. Reduce heat to a low simmer for 2 minutes.
8. Stir in Worcestershire sauce and hot sauce, if using. Remove bay leaf and discard.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with green onions and Rustic Bakery Savory Cheese Coins.