Beer Cheese Soup

In Portland, there are a lot of big brewpubs, little brewpubs, or just pubs that serve craft beer scattered throughout the city. Every neighborhood has at least one. Now before you go thinking that us Portlanders are just a bunch of alcoholics or rather beeroholics, understand this, Portland is known for it's beer and the city and citizens pride themselves on the quality and quantity of their breweries. In fact, Portland has more microbreweries within city limits than any city in the world. So you see, we've earned the right to take our beer seriously! The abundance of pubs also has a lot to do with the weather, which is often grey, drizzly, or just downright rainy. A warm wooden booth and a pint offer a nice refuge for anybody wanting to relax, by themselves, with friends, or with family. I am not trying to make this post become a travel advertisement for Portland (and trust me it is not, especially if you are a hipster or man that wears skinny jeans, please stay away, thank you!) I am simply trying to get across to you this whole culture of  cozy pubs with yummy food and delicious beer. Due to the fact that I am a stay at home mommy of two (or you can use the all encompassing job title: Domestic Goddess), it is not always possible to hop down to the pub for a beer whenever I get the hankering. So, on weekend afternoons when the chill never seems to quite leave, and the rain starts to fall, I like to recreate a pub atmosphere in my own house. This generally involves a pint of something good and a warm bowl of beer cheese soup. (See this is why I prefer Domestic Goddess!) Hopefully the next time you are in the mood for something comforting, you will make this soup and enjoy a bowl too!

Beer Cheese Soup
Adapted from The Taste of Oregon Cookbook
Serves 4-6

1 stick unsalted butter
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup yellow onion, finely diced
1/2 cup flour
1/2 teaspoon dry mustard
salt & pepper to taste
pinch of cayenne pepper
4 cups low sodium chicken broth
2 tablespoons grated Parmesan cheese
8 ounces extra sharp Cheddar cheese, grated (I use Tillamook Extra Sharp Vintage)
12 ounces FLAT beer (I used Widmer Citra Blonde, but Hefeweizen would work well too.)
Make sure to have all ingredients prepped BEFORE you start cooking, because the process goes fast! Melt butter over medium heat in a large soup pot, when butter starts to froth (not brown!) add vegetables. Saute until tender, about 10 minutes. Slowly stir in flour, turning heat down if necessary, add salt and dry mustard. Cook the mixture until it begins to brown, 3-5 minutes. Add cayenne pepper. Add chicken broth and turn the heat to high. Add the cheeses, stirring constantly. Add beer. As soon as soup reaches a boil, reduce the heat to medium low. Let soup cook to desired thickness, generally 5 minutes more. Serve immediately!