Instructions
- In a large pot or Dutch oven, melt all Base Butter over medium heat.
- Add all Base Onion, Carrots, and Celery and cook until softened, about 8-10 minutes.
- Add all Seasoning Garlic and cook for 1 minute more.
- Stir in all Base Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in all Base Chicken Stock, ensuring no lumps form.
- Bring to a simmer and cook for 20 minutes, allowing the soup to thicken.
- Stir in all Base Heavy cream.
- Reduce heat to low. Gradually add all Cheese & Beer Aged White Cheddar, Gruyere, and Smoked Gouda, stirring constantly until melted and smooth.
- Stir in all Cheese & Beer Belgian Dubbel Ale, Dry Mustard, and Nutmeg.
- Season with Sea Salt and White pepper to taste.
- Serve hot, garnished with all Garnish Chives.
