Beer Cheese Soup

½ pound unsalted butter

1 medium yellow onion, diced

3 ribs celery, diced

2 medium carrots, diced

8 cloves garlic, crushed

¾ cup all-purpose flour

4 bottles (12 ounces each) brown ale

3 bottles (12 ounces each) India pale ale

1 quart strong chicken stock

2 cups heavy cream

1 tablespoons ground white pepper

1 tablespoons coarse ground black pepper

2 tablespoons dried Italian seasoning

Salt to taste

4 cups shredded cheddar cheese

2 cups shredded pepperjack cheese

1 cup shredded Swiss cheese

1 cup cream sherry

¼ cup chopped parsley

Popcorn for garnish

In a thick bottomed medium stock pot melt butter. Add onions, celery and carrots and cook until tender. Add garlic and stir. Immediately add flour and stir until blended. Reduce heat and continue to cook for about 5 minutes stirring occasionally. Do not let flour mixture brown.

Whisk in the beer, cream and chicken stock and return heat to medium/high. Stir in the seasonings and bring to a boil, stirring frequently. Reduce heat and simmer for about 20 minutes, whisking occasionally to ensure that the bottom does not scorch.

Remove from heat and whisk in all cheese and the sherry until smooth. Add chopped parsley and salt to taste.

Serves 12.

Chef Jeff Schmehl, Mac’s on Slade, Palatine