Beer And Cheese Soup - cooking recipe

Ingredients

4 Tbsp. butter (unsalted)
1 Tbsp. olive oil
1/3 c. sweet onion
1/3 c. leeks
1/3 c. carrots
1/3 c. celery
1/4 c. green bell pepper
1/4 c. red bell pepper
6 Tbsp. flour
3 1/2 c. chicken broth (reduced-sodium)
1 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
3 c. portabello mushrooms, diced
2 c. Sargento homestyle cheese
2 c. Sargento Southwest style cheese
1 c. heavy cream
1/2 c. St. James pale ale
1/2 Tbsp. Old Bay seasoning

Preparation

The sweet onions, leeks, carrots, celery, green and red bell peppers should be finely chopped. Using an 8-quart stockpot, saute the onions, leeks, carrots, celery, green and red pepper in the butter and olive oil until vegetables are softened. Gradually mix in enough of the flour to absorb the buttery oil. Pour in chicken broth and bring to a boil over moderate heat, whisking constantly until the soup thickens slightly. Add the mustard, Worcestershire, Tabasco and mushrooms. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes, stirring occasionally. Whisk in the cheese, a handful at a time, until it dissolves.
Add the cream, ale (or a wheat beer) and Old Bay seasoning. Bring almost to a boil and serve (DO NOT BOIL).