1 Tbsp Butter 1 Onion, Chopped 2 Carrots, Chopped 2 Celery Sticks, Chopped 2 Cloves of Garlic, Minced 4 Tbsp of Flour 1 Cup Wisconsin Beer 4 Cups Broth (Veggie or Chicken) 1/2 Cup Half & Half 2 Cups of Wisconsin Cheddar, Shredded 1 Tbsp Mustard 1 tsp Worcestershire 1/4 tsp Pepper 1/8 tsp Red Pepper Flakes Salt to Taste

Start out by melting up the butter on medium heat. Add in the onion, carrots, celery, and garlic. Cook it all for a good 3-4 minutes. Add the flour to the pan and stir it in well. Next up you'll add in the beer and the broth. Let the soup heat up to a gentle boil. Once your broth hits a gentle boil, turn the heat down to low and add in the the half & half and the cheese. Allow the cheese to melt completely and then add in the mustard, worcestershire, pepper, and red pepper flakes. Grab your immersion blender and smooth out your soup. If you don't have an immersion blender, you can puree batches in a blender. Just make sure you don't fill it more than a third full at a time and cover it tightly so you don't end up with a soupy mess. Add a bit of salt to taste and you're ready to enjoy a big ol' bowl of true Wisconsin love.