Wisconsin Cheddar Cheese Beer Soup - cooking recipe

Ingredients

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1 teaspoon pure chile powder
1 tablespoon chopped parsley
1/2 teaspoon ground cumin
1/2 cup beer
4 cups chicken broth
2 tablespoons butter
2 tablespoons flour
2 small poblano chiles, roasted, peeled, seeded and diced
5 oz. shredded cheddar cheese
salt
1/2 lime, juice of

Preparation

Heat bacon fat in large sauce or soup pan over medium heat.
Add onion, shallots, garlic and chili powder. Saute two minutes or until soft.
Add Parsley, cumin powder, beer and bring to a boil.
Boil five minutes or until liquid has reduced by half.
Add chicken broth and bring to a boil.
In a separate sauce pan, melt butter and add flour. Cook while stirring for a few minutes. Gradually add some of the boiling soup mixture into the flour/butter mixture, stirring well before adding more. When you have mixed in enough of the soup mixture to make the the flour mixture a little runnier, add it all back into the big pot of soup.
Lower heat and simmer, uncovered, about 40 minutes.
Remove soup from the heat and blend with hand blender, or pour into blender by batches and blend until smooth.
Add cheese and chilies. Season with salt and lime juice.
Serve immediately.