1 cup (2 sticks) butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1-1/2 cups flour
2 quarts beef broth, homemade, canned or made from bouillon
2 cups milk
1 cup beer, preferably flat (or substitute additional 1 cup broth)
2 teaspoons liquid smoke
1 teaspoon hot red pepper sauce
3 tablespoons Worcestershire sauce
12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese
1/2 cup finely chopped parsley
To Make: In a stockpot, melt the butter. Sauté the onion and celery in the butter, until soft – not brown – about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown. Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted. Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat.
Serves 10