In a medium sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes. Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken. Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in.
Serve with cooked bacon and diced jalapeno pepper.
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|Serving Size: 1 Recipe (10679g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 7579 (56%)|
|Amt Per Serving||% DV|
|Total Fat 842.1g||1123 %|
|Saturated Fat 500.1g||2501 %|
|Monounsaturated Fat 261.4g|
|Polyunsanturated Fat 32.7g|
|Cholesterol 2955.4mg||909 %|
|Sodium 12398.4mg||428 %|
|Potassium 27011.5mg||711 %|
|Total Carbohydrate 917.5g||270 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 911.2g|
|Protein 605.6g||865 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13520
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