Beer & Brat Cheddar Soup

Ingredients:

Section  1:
1 1/4 C of Celery - diced
1 1/4 C of Carrots - diced
1 1/4 C of Onion - diced
2 Garlic cloves
1 tsp of Franks Hot sauce
1/8 tsp of Cayenne pepper
1/4 tsp of Salt
1/8 tsp of Pepper
1 T butter

Section 2:
2 1/4 C of Chicken broth
1 - 12 oz beer
3 Brats - precooked cut into 1/8" pieces

Section 3 (roux & half & half):
1/4 C butter
1/4 C flour
3 C half & half
4 1/2 C shredded sharp cheddar cheese
1 T dijon mustard
1 1/2 tsp of Worcestershire sauce
3/4 tsp of dry mustard

Directions:

1. From section 1, melt the butter and mix in the rest of the ingredients and sauté until it's tender
2. Once it's tender, add section 2 (beer, brats & chicken broth) and heat through and keep warm.
3. In a large stock pot, melt the butter and add in the flour. Continue to whisk until it turns to toasted color.
4. Slowly add half & half and stir until it thickens
5. Once the mixture thickens, add in the cheese a little at a time while you are stirring.
6. Add the dijon, Worcestershire sauce and the two mustards and stir
7. Add the beer, broth and mirepoix mixture. Stir & Serve.

Have some fresh baked bread for dipping