It is delicious, and you don’t need to use all of the ingredients if you don’t want to. My grandkids are bad about anything they identify as a vegetable so I make it without some. However, I cook bacon and set it aside, chop some onion, carrot, and celery and brown them to be added to taste. Then I start with step 3, second sentence, making a roux from the (unsalted) butter and flour. I’ve warmed the broth because it mixes in more easily (as with gravy) and I pour half of it in slowly, whisking all the time. Then I add the beer, also whisking, until it’s incorporated into the mixture. The alcohol cooks off but the beer really adds flavor. Then I stir in the milk (or cream) with the Worcestershire sauce, mustard powder, paprika, and pepper. Bring to a boil, then reduce heat to low. Add grated* cheeses slowly, a handful at a time, and stir to combine before adding more. Taste the soup and check the thickness. Then if you want to add salt add salt a bit at a time. If it’s too thick, add more of the broth. If you want more seasonings add them a little at a time. let it simmer to bring out the extra flavors. I make a double recipe because it goes quickly. I get good cheese, and three or four kinds – sharp white, sharp cheddar, gruyere, what you like – in blocks. I grate it myself, sometimes a day ahead, because if you buy it grated/shredded you’ll see more than cheese in the ingredients and I want only cheese, no preservatives or other stuff.

I’m so glad you found my recipe! Let me know how you like it!