Creamy Parmesan & Aged Cheddar Soup
1 medium Spanish onion, diced
2 medium carrots, diced
2 celery ribs, diced
2 teaspoons finely chopped garlic
1/2 stick unsalted butter
1/3 cup all-purpose flour
2 cups whole milk, heated
2 cups low sodium chicken stock, heated
1 (12-ounce) bottle of Ale beer
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 ½ teaspoon salt
1/4 teaspoon black pepper
1 pound aged Cheddar cheese, grated (yield 4 cups)
½ cup grated Parmesan cheese
4 bacon slices, cooked and crumbled
Heat a heavy bottom sauce pot over medium heat and melt butter. Cook onions, carrots, celery and garlic until vegetables begin to soften, about 5 minutes.
Reduce heat to low and sprinkle flour over vegetables, then cook for 3 minutes.
Add milk, chicken broth and beer, whisking constantly then simmer for 5 minutes.
Stir in Worcestershire sauce, mustard, salt, and pepper and continue to simmer.
Add cheddar cheese in 1-cup intervals, stirring constantly, and cook until cheese is melted about 3-4 minutes (do not boil). Whisk in grated Parmigiano-Reggiano cheese, top with bacon and serve immediately.