Beer Cheese Soup

Vegetables from the CSA, Extra Sharp Cheddar Cheese to shred, Homemade Beef Stock, cold weather?  Sounds like soup to me.

You'll Need:
3/4 Cup Each:  Diced peppers, Sliced carrots, Chopped Broccoli, Diced Potatoes
1/2 Head Roasted Garlic
1 Tsp Hot Pepper Sauce (optional)
1/2 Tsp Salt
1/4 Tsp Black Pepper
3 Cups Beef Broth
12 Ounces Beer
1/4 Cup Butter
1/4 Cup Cake flour
1 1/4 Cup 1% Milk
2 Cups Shredded Sharp Cheddar
2 Tbl Horseradish Mustard
2 Tsp Worcestershire Sauce

In a large saucepan over medium heat, stir together vegetables.  Stir in hot pepper sauce, salt and pepper.  Add chicken broth and beer, simmering until vegetables are tender.

While cooking, in another pot, heat butter in a large soup pot over medium heat.  Stir in flour with a wire whisk.

Cook until flour is light brown.  Whisk in milk, a little at a time, until thickened.  Add mustard.  Remove from heat and add cheese, whisking until melted.

Stir beer mixture into cheese mixture.

Stir until well combined.

Stir in Dijon mustard, Worcestershire sauce and add more hot pepper sauce to taste.  Bring to a simmer and cook for 15 minutes.