As promised, here is my recipe for Apple, Ale and Cheddar soup.
Part 1
What you need:
1 stick buttter
1 cup chopped onions
1/2 cup diced carrots
1/2 cup celery
In a large saucepan, melt butter over medium heat. Add onions, carrots and celery and saute until soft (~5 minutes).
Part 2
What you need:
1/2 cup flour
1 tsp dry mustard
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp ceyene pepper (optional)
Add dry ingredients and cook, stirring constantly for 5 minutes.
Part 3
What you need:
16 oz chicken broth
4 cups milk
2 cups apple cider
12 oz ale (or your favorite beer)
Gradually stir in liquids. Cook over medium heat, stirring constantly until soup comes to a boil. Reduce heat and simmer until thickened. Do not let boil.
Part 4
1/4 cup shredded parmesan cheese
2 cups shredded sharp cheddar cheese
Stir in cheese until melted. Taste and adjust seasoning as desired. Let soup barely simmer for 10-15 more minutes. Serve. Should make about 6 bowls worth.