Emeril'S Long Trail Cheddar Ale Soup

1. 1

   In a large covered Dutch oven over medium high heat, add the butter and flour, stirring to create a roux.

2. 2

   Add the onion, red pepper, mustard powder, and hot sauce. Continue to stir and cook an additional 5 minutes.

3. 3

   Slowly whisk in the water, ale and chicken stock and bring to a simmer.

4. 4

   Add the Parmesan cheese.

5. 5

   Reduce heat to low and add the Jack and cheddar slowly, whisking constantly.

6. 6

   When all cheese has been added, whisk the mixture for 2 minutes or until all of the cheese is incorporated.

7. 7

   Turn off heat and let stand for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.