Biersuppe (Beer and Cheese Soup)

This modern variation on a classic German recipe is fantastically cheesy without being heavy - just right for a crisp, fall evening. Replacing half of the cheddar cheese with Gouda would make an even lighter soup. This is delicious with the grilled Wisconsin-style Bratwurst.Makes 4 entrees or 8 first course servings

Ingredients

•3 to 4 tablespoons unsalted butter
•1 cup minced onion
•1/2 cup minced carrot
•1/2 tsp. paprika
•1/4 cup chopped celery
•3 cloves garlic, minced
•3 tablespoons flour
•3 cups chicken stock
•2 cups Sam Adams Octoberfest beer
•1/2 tsp. Dijon mustard
•6 cups grated sharp cheddar (about 1 pound)
•Several generous grinds of black pepper
•Salt to taste
•Garnish
•1/2 cup chopped parsley or paprika
•Pumpernickel croutons

Directions

In a Dutch oven, over medium low heat, melt butter. Add onion, carrots, and sauté for 7 to 10 minutes until onion begins to caramelize. Add celery and garlic; continue to sauté 3 to 4 minutes. Add flour and cayenne and stir constantly to brown and cook, 2 to 3 minutes. Add stock and beer, stir to mix and bring to a boil, whisking constantly, until it thickens slightly, about 7 minutes. Reduce heat to low and simmer for 10 minutes. A handful at a time, whisk in the cheese and cook until it dissolves. Stir in the Dijon to taste. When the cheese is completely incorporated, the soup is the consistency of a thin cream soup. Bring back almost to a boil and taste for salt and pepper. Serve immediately with a sprinkling of paprika or parsley and pumpernickel croutons.