Beer Cheese Soup

4 slices thick cut bacon

2 T. butter

1 small onion, diced

1 stalk celery, finely chopped

1 carrot, finely chopped

1 clove garlic, minced

1/4 c. flour

1 t. dry mustard

12 oz. stale beer* (Pabst is the best beer to use..less burpy)

1 c. chicken broth

1 c. heavy cream

1 T. Worcestershire sauce

1 bay leaf

1/4 t. smoked paprika

1/2 t. fresh thyme, or 1/4 t. dried thyme leaves

6 oz. sharp cheddar cheese, shredded, divided

Broiled Cheese Toasts:

12 slices baguette, 1/2" thick

2 T. garlic butter

2 oz. sharp cheddar cheese, shredded

Spread garlic butter over 12 baguette slices. Top with cheese and place on baking sheet. Broil cheese 6" from heat until golden and bubbly, about 2-3 minutes. Remove from oven and set aside. Cook bacon in large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel. Crumble bacon. Add butter to bacon drippings. Add onion, celery, carrot, and garlic. Cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute. Slowly add beer a little bit at a time. Whisk well after each addition. The mixture will be very thick at first. Add chicken broth and cream a little at a time. Whisk until smooth after each addition. Add Worcestershire sauce, bay leaf, paprika, and thyme. Bring to a boil over medium heat (high heat will cause the cream to scorch) while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from heat. Set 1/4 c. cheese aside for topping. Stir remaining cheese into the soup until melted. Ladle the soup into bowls, top with reserved cheese and bacon, and serve with toasts.

*to make stale beer: open can and allow to sit overnight on counter.

**May also make a non-alcoholic version of this soup by using chicken or vegetable broth instead.

This is one of my dad's favorite soups.