Beer Pimiento Cheese Soup

Slighted adapted from No Spoon Needed

2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium cloves garlic, minced
1/2 cup all-purpose flour
2 cups homemade chicken stock
12 oz. Corner Kick Coffee Stout (or your favorite stout or dark ale)
1- 1/4 cups heavy cream
1 tablespoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups sharp cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 whole pepper from a 7 oz. jar of
Melissa’s Fire Roasted Sweet Red Bell Peppers, finely diced
Salt and pepper to taste

In a large stock pot melt butter over medium heat. Add the onion, and salt and pepper to taste, and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour, and cook, stirring constantly, until well combined, about a minute and 1/2.

Slowly stir in the stock and stout. Increase heat to medium-high, and, whisking constantly, bring to a rapid simmer. Cook until thickened, about eight minutes, stirring constantly. Stir in the cream, Dijon, Worcestershire, and hot sauce. Bring to a simmer, and then reduce heat to medium low. Cook, whisking occasionally, until creamy, about five minutes.

Stir in the cheeses, a cup at a time, whisking after each addition. Continue whisking until smooth. Stir in the chopped red peppers, taste and season with additional salt and pepper, if needed.