Ingredients
3 tablespoons olive oil
1 cup onion, minced
1 cup celery, minced
1 cup carrot, sliced
1/4 cup flour
1 lb potato, peeled and diced
6 cups chicken stock
1 (12 ounce) can beer
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
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Heat olive oil in soup pot over medium heat. Add onion, celery and carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking. Stir in flour, cook about 1 minute. Add potatoes, stock and beer. Bring to a boil and cook 10- 15 minutes or until potatoes are tender. Add mustard powder, granulated garlic, salt and peppers. Combine milk and Worcestershire sauce in a small bowl. Stir into soup. Remove soup from heat. Add cheese, stirring until cheese is melted and smooth. Remove 2 cups of vegetables with some liquid and add to a blender or food processor. Puree. Stir back into the soup to give it nice body. Return to low heat and add sliced, cooked bratwurst. Cook until bratwurst is warm- about 5 minutes.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Homebrew beer starter kit — fermenter, bottling, first batch recipe
Four cheese knives — soft, hard, crumbly, spreading for cheese boards