This was a great base recipe, but I followed my instincts and changed a few things around, which made for a successful, delicious and filling soup!! I used a full stick of butter and divided it. I put half in my stock pot, let it melt a little, then threw in all my veggies. I also added two more cloves of garlic. I omitted the hot sauce (I don't care much for the vinegary flavor of hot sauce), but I liberally sprinkled the veggies with cayenne, a touch of chili powder, paprika, kosher salt and cracked black pepper. I sauteed them for about 8 mins together. Then, I sprinkled about a Tbsp of flour across the veggies and allowed that to cook for about 4 or 5 minutes more. I poured in the beer first, so the flavor could penetrate the veggies, and let the alcohol cook off. Then I added the stock and a dash or two of worcestershire. I allowed that mixture to cook for about 30 mins. In another pan, I melted the other half of a stick of butter. I used the flower to build a roux and allowed that to brown. Then, I added the half and half, little by little, incorporating it completely into the roux. I stirred until smooth and creamy, then slowly added it to the simmering beer mixture. I added a tsp of dijon mustard, a few more splashes of Worcestershire, about a tsp of dry mustard, cayenne, salt and pepper (if needed). I let it sit on low, for about 10 more minutes just to let the flavors meld together. I served with a large crusty baguette and it filled up the family!
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This was a great base recipe, but I followed my instincts and changed a few things around,...