Cheddar and Beer Soup

1 carrot, chopped finely
1 celery stalk, finely chopped
1 sm onion, finely chopped
1 can chicken broth
2 cups milk
2 cups grated sharp cheddar (can add other cheeses)
2 T Worcestershire sauce
1 bottle Blue Heron Ale (or other microbrew ale)
1/2 lb bacon, fried and crumbled
3 T corn starch

Heat chicken broth, carrot, celery, and onion until boiling--turn down heat, add 3/4 of beer, Worcestershire and simmer until warm. Stir in cheese and milk, cook at medium heat until hot and cheese is melted. (use whisk to combine) Mix rest of beer and corn starch; add to cheese mixture. Cook til thickened.
Serve w/ bacon garnish and fresh sliced bread.

Serves: 2
Start to finish: 45 minutes
Thanks to: Jenn