Beer Cheese Soup

6 servings; 450 calories/serving (w/ skim milk)

1 3/4 cup vegetable broth

2 cups Whole Milk

1 bottle of beer with some bitterness (it is better to use a light colored beer, something like an English Bitter or English IPA)

2 Leeks

2 Carrots

2 Celery Ribs

2 Tsp finely chopped garlic

1 Bay leaf

1 Tlbs Worcestershire sauce

1 Tsp dry mustard

1 tsp Salt

1/4 Tsp Black Pepper

1/2 Stick Unsalted Butter

1/3 Cup All Purpose Flour

1 lb Sharp Cheddar (shredded)

1. Chop Leeks, Carrots, and Celery into 1/4 inch cubes and rinse in a Colander.
2. Melt butter in large pot and cook veggies, garlic and bay leaf for ~5 min. over medium heat, stirring until veggies are soft.
3. Reduce heat and sprinkle flour and constantly stir for an additional 3 min.
4. Add broth, milk and beer and simmer for 5 min., whisking occasionally.
5. Stir in Worcestershire, mustard, salt, and pepper.
6. Add in handful of cheese, stirring constantly. Do not let boil.
7. Cook for additional 3-4 minutes.
8. Serve with warm bread.