Emeril'S Long Trail Cheddar Ale Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
2/3 cup all-purpose flour
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 teaspoon mustard powder
1 tablespoon hot sauce
6 cups water
9 ounces long trail ale
4 cups chicken stock
1 cup parmesan cheese, grated
1/2 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded

Preparation

In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.
Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.
Slowly whisk in the water, ale and chicken stock and bring to a simmer.
Add the Parmesan cheese.
Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.
When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.
Turn off heat and let stand for 5 minutes.