1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste Hot pepper sauce to taste
Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,= beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.
Source: “Jack Daniel’s Hometown Celebration Cookbook Vol. II”, by Pat : Mitchamore with recipes edited by Lynne Tolley, recipe submitted : by Jayne Young, 1990. Rutledge Hill Press.