2 T. butter 1 onion, diced 2 carrots, peeled and diced 4 cloves garlic, minced 1/3 c. all-purpose flour 1 c. ale or chicken broth 1 T. Worcestershire sauce 2 c. milk 2 c. chicken broth 8-oz. pkg. shredded sharp white Cheddar cheese 1/2 to 1 c. shredded Swiss cheese salt and pepper to taste Garnish: crushed honey-mustard & onion flavored pretzels Optional: hot pepper sauce
Melt butter in a stockpot over medium heat. Sauté onion and carrots until softened, about 20 minutes. Add garlic to onion mixture; cook an additional minute. Add flour; cook, stirring constantly, for 3 to 4 minutes. Add ale or one cup broth and cook, stirring constantly, for 3 minutes. Stir in Worcestershire sauce, milk and 2 cups broth; simmer for 12 minutes. Purée soup in batches in a food processor. Return soup to pot and turn heat to medium-low. Add cheese, a handful at a time, stirring constantly until cheese has melted. Do not allow soup to boil. Season with salt and pepper. Garnish individual servings with crushed pretzels and hot sauce, if using. Serves 6.
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