Vermont Cheddar Cheese & Beer Soup
Ingredients
1/4 cup olive oil
3 to 4 cups diced onions, from 2 to 3 onion
2 to 3 cups diced celery, from 1 small head
3 to 4 cups diced carrots, 5 to 6 carrots
2 to 4 cups diced red bell pepper, from 2 peppers
2 to 3 cups diced, peeled red potato, from 4 to 5
2 teaspoons kosher salt, plus more to taste
3 tablespoons Dijon mustard
A few sprigs of thyme, leaves removed from stems
6 cups vegetable stock or water
12 ounces beer
3.5 cups milk, 2% or whole
4 cups grated cheddar cheese, about 1 lb.
2/3 cup flour
dashes Worcestershire, see notes above
dashes hot sauce
Fresh cracked pepper to taste
Bread for serving
Instructions
Heat the oil in a large pot over high heat. When it
shimmers, add the onions, carrots, celery, and pepper. Season with a big pinch
of kosher salt. Give it a stir. Cover the pot and immediately turn the heat to
low. Cook for 15 minutes.
Heat the milk in a separate pot until it just barely boils.
Place the cheese in a large bowl, and toss it with the 2/3 cup
