3/4 c shredded carrots
3/4 c finely chopped onions
3/4 c finely chopped broccoli
1 c diced ham or cooked bacon
1 clove minced garlic
2 t franks red hot sauce
1/2 t black pepper
1 1/2 c chicken broth
1 c beer
2 T butter
3 T flour
2 c half and half
2-3 c shredded cheddar cheese
1 1/2 t dijon mustard
1 t Worcestershire
1/2 t dry mustard
1 1/2 t lemon juice
Melt butter and cook the ham and onions until the onions are soft. Add the flour and keep stirring until well mixed. When the flour starts to brown (about 5 minutes) add the garlic and cook for another minute. Add the chicken stock, beer, carrots, broccoli, mustard, hot sauce, pepper, Worcestershire, and lemon juice. Bring to a simmer and cook until the carrots and broccoli are soft (10 minutes). Add the half and half and heat slowly until hot ( steaming hot but not bubbling). Make sure to keep stirring so you don’t scorch the soup. Add the cheese, stir until it is just melted, cover, and turn off the heat. Serve promptly with lots of popcorn. Serves 4.
