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• 2 oz. butter, unsalted

• 1 carrot, small dice

• 1 onion, small dice

• 2 celery, small dice

• 4 cloves garlic, minced

• 1 bay leaf

• 1 sprig thyme, stripped

• ¼ C. flour

• 2 C. half and half

• 16 oz. Oregon beer, light ale would be the best, or wheat beer

• 1 T. Dijon

• 12 oz. Oregon sharp cheddar, such as Tillamook, shredded

• Dash of cayenne

• Salt and pepper


1. In a dutch oven, melt the butter over medium heat. Add the carrot, onion, celery, garlic, bay leaf and thyme. Season with salt and pepper and saute for 8-10 minutes or until the vegetables are tender.

2. Next add the flour and stir well to combine. Cook for 2-3 minutes to cook off the starchy rawness of the flour. When the flour is toasted, add the half and half a little at a time and stir until the flour is dissolved and there are no lumps.

3. Next add the beer and the Dijon mustard and bring to a boil – whisk often and watch the pot because the beer is going to foam.

4. Reduce the heat to low and simmer until thick. When the soup has thickened, turn off the heat and add the cheese is batches, making sure all is incorporated before adding more – otherwise It’ll get lumpy and grainy. Season all layers with salt and pepper.