Mexican Beer Cheddar Soup – Yummy!

You need a total of 50 minutes and the following materials:

• 1 1/2 tablespoons olive oil
• 1/2 large onion, chopped (about 1/2 cup)
• 3 stalks celery, chopped
• 2 medium carrots, finely chopped
• 3 jalapenos, diced (optional)
• 1 teaspoon minced garlic (about 2 cloves)
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon of coarse salt
• 750 ml of beer
• 2 cups vegetable (or chicken) stock
• 4 tablespoons of butter
• 4 tablespoons of flour
• 1 cup whole milk
• 1 1/2 cups grated cheddar cheese
• salt and pepper

How to make it:

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, celery, carrots, jalapenos, garlic, mustard, paprika, smoked paprika and salt. Sauté for 10 minutes until the vegetables are tender.
2. Add the beer and stock and lower the heat.
3. Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and cook for 6 minutes, stirring the mixture frequently.
4. Add the mixture to the simmering soup and leave for another 5 minutes. The soup will begin to thicken.
5. Add the milk and simmer again for 10 minutes. Let the soup cool for 5 minutes.
6. Add the cheddar and mix well until the cheese is completely melted. Season with salt and pepper and serve.

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