INGREDIENTS
1 serving
cheddar cheese soup
1/4 cup
canola oil
4
shallots
2
waxy potatoes
1
yellow onion
2 ribs
celery
2
carrots
4 Tbs
unsalted butter
1 clove
garlic
1/3 cup
flour
1 tsp
sea salt
1/2 tsp
paprika
1/8 tsp
cayenne pepper
2 cups
whole milk
1/2 cup
heavy cream
1 1/2 cups
low sodium chicken broth
1 bottle
ale
1 Tbs
worcestershire sauce
1 tsp
dry mustard
500 gs
shredded cheddar cheese
1 serving
cheese