Cheddar Ale Chowder - cooking recipe

Ingredients

4 tablespoons unsalted butter
1 onion, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
1/3 cup flour
1 3/4 cups milk
1 3/4 cups chicken stock
1 (12 ounce) bottle Guinness stout
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 1/4 lbs sharp cheddar cheese (grated)
1/2 teaspoon cayenne pepper
1 tablespoon sugar
salt

Preparation

In a large saucepan, melt butter, and saute onion, celery and carrots until soft ( 15 mins ).
Stir in flour and cook for 5 minutes.
Add milk and stock, stirring constantly and cook until thickened ( 10 mins).
At this point you can puree mixture if you want a smooth soup.
Add beer, worcestershire sauce and mustard, simmer for 5 minutes.
Slowly add the cheddar cheese, but do not let the soup boil .
Season with salt and ladle into bowls.
Garnish with cilantro or parsley if desired.