Cheddar and Beer Soup

By Scott Marley

1 medium onion 3 tablespoons unsalted butter 6 tablespoons flour 2 cups chicken broth 2 cups beer 2 cups skimmed milk 2 tablespoons spicy Dijon mustard 1 pound grated Cheddar Salt and Tabasco sauce to taste   Finely dice the onion. In a soup pot, heat the butter until melted. Add the diced onion and cook over medium heat, stirring occasionally, until onions are soft, for about 4 minutes. Sprinkle the flour over the onion and cook, stirring, for 1 minute. Do not let the flour brown. Whisk in the chicken broth, beer, and milk and the mustard until smooth. Bring the soup to a boil, then lower the heat to a simmer. Simmer the soup until you are ready to serve it, about 5 to 10 minutes Turn the heat off under the soup and stir in the Cheddar until melted. Season with salt and Tabasco to taste. Ladle the soup into bowls

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