Beer Cheese Soup

Langkah-langkah

1. Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
2. Broil cheese toasts 6" from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
3. Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate.
4. Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
5. Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream a little bit at a time whisking until smooth after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
6. Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
7. Set ¼ cup cheese aside for topping, stir remaining cheese into the soup until melted.
8. Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.