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Wisconsin Beer Cheese Soup
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3 Tbsp butter
1 lg onion, chopped
1 celery stalk, chopped
2 med carrots, chopped
3 Tbsp all purpose flour
2 cup beef broth
2 med potatoes; peeled and cubed
12 oz bottle of dark beer
1 cup whipping cream
dash nutmeg to taste
1/8 tsp cayenne (red) pepper or to taste
salt to taste
3 cup shredded sharp Cheddar cheese
1/2 cup additional shredded cheese

Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes. Stir in flour; cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer twenty minutes or until potatoes are soft. Transfer vegetables to a food processor or blender. Process until pureed. Return to pan, add cream, nutmeg, cayenne and salt to taste. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. Do not boil. Serve hot, garnish with additional shredded cheese.

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