Beer Cheese Soup

As you can tell I don't really use this anymore but since I had a bunch of people ask for this recipe I decided to post it here for you. Enjoy!

Melt butter and sauté carrots and onion until lightly caramelized. Add garlic and continue cooking for another minute or two.

Stir in Tabasco and season with salt, pepper and cayenne pepper.

Stir in chicken stock/broth and beer and simmer for about 10 minutes.

Stir in cubed cheese. When melted add the half and half/milk.

Add Dijon, dry mustard and Worcestershire sauce.

Stir the cornstarch in the water and dissolve before adding to soup.

3 carrots-chopped

1 large white or yellow onion-chopped

4 Tbsp butter

2-3 cloves garlic-finely chopped

Tabasco sauce

Cayenne pepper

Couple beers

4 cups chicken broth or stock

4 cups half and half or milk

2lb Velveeta sharp cheddar-cubed

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

1 tsp dry mustard

1 cup water

¾ cup corn starch