Beer Cheese Soup

4 tbsp butter
1 small onion, diced
1 large carrot, diced
2 stalks celery, diced
4 cloves garlic, minced
¼ cup flour
4 cups chicken stock
180 cc lager beer
110 g room temperature cream cheese
2 cups grated sharp yellow cheddar
2 cups grated sharp white cheddar
1 cup whole milk
1 tsp Dijon mustard
¼ tsp SIDS HOT WORCESTER SAUCE
SIDS SALT & PEPPER

In a large Dutch oven, melt the butter. Add the onions, carrots, celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook for another minute.
Stir in the flour and cook until thick and lightly toasted, about 2 minutes. Whisk in the chicken stock and bring to a gentle boil. Reduce heat and simmer, stirring occasionally, for 40-45 minutes. Strain through a fine mesh sieve, discarding vegetables.
Return stock mixture back to the Dutch oven and return to a gentle simmer over medium-low heat. Add the beer, followed by the cream cheese and handfuls of cheddar, whisking constantly until the cream cheese is smooth and the cheddar is melted. Make sure the mixture never comes to a boil as boiling will cause the cheese to separate.
Stir in the milk, Dijon, and SIDS HOT WORCESTER SAUCE and bring back to a gentle simmer. Season with SIDS SALT & PEPPER to taste. Serve with toasted pretzel bread and additional shredded cheese, if desired.
Hint: To make the soup in advance, cook through the steps making the vegetables, roux and stock. Strain the vegetables out and refrigerate. When ready to finish, bring to a simmer and continue adding the beer and cheese, followed by the remaining steps.