Smoked Cheddar And Pumpkin Beer Soup

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   ["In a large pot, cook the bacon over med-high heat until crisp. Remove the bacon (set aside for later) from the pot with a slotted spoon and drain all but 2 tablespoons of fat.", "Return the pot to the heat. Add the celery and onion, cooking until softened.", "Stir in the garlic and thyme, cook for 1 minute.", "Add the pumpkin ale and reduce by half, approximately 15-20 minutes.", "Stir in the chicken stock and bring the mixture to a boil. Turn the heat to low and simmer.", "In a small saucepan, melt the butter over low heat and stir in the flour. Cook until golden brown, approximately 2-3 minutes and then add the mixture to the soup, whisking until incorporated.", "Continue cooking the soup until it begins to thicken.", "Slowly add the cream and cheese to the soup, stirring until smooth. Stir in the bacon and nutmeg.", "Season with salt and pepper. Serve hot.

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   Note: If the soup is too thick, add more stock one tablespoon at a time."]

* Per serving · 4 servings · Values may vary.