Years ago I lived in Muskegon, Michigan. There was a restaurant that served the best beer cheese soup. They also made great sandwiches but to this day, when I think of Muskegon, I think of my friends and my restaurant, The Hearthstone. Tonight, I pay homage to their soup, right down to the cheese popcorn that garnished every bowl.
1/4 stick of butter
1 medium onion
1 celery stalk
1 good size carrot, or a couple of small ones
2 gloves garlic, minced
1/4 cup flour
3 teaspoons dry mustard
1/4 teaspoon white pepper
2 cups half and half
1 cup reduced sodium chicken broth
24 ounces Velveeta Sharp Cheddar, cut in cube
12 ounces of your favorite beer
Cheese popcorn for garnish
Melt butter in a Dutch oven. Put onion, celery and carrots in your food processor. Pulse until finely chopped. Add to melted butter and sauté until tender, about 5 minutes.
Add flour pepper and mustard. Stir constantly for a minute.
Gradually add in half and half and chicken broth. Stir until combined. Cook 15 minutes until soup is thickened.
Add cheese and beer. Cook 8 minutes until cheese is melted, stirring frequently. Do not boil.
Garnish with cheese popcorn. Enjoy!