Ale and Cheddar Soup

1/2 pound bacon cut into 1 inch slices
1 onion, diced
2-4 jalepenos, diced
2 cloves garlic, chopped
1 tsp thymp, chopped
2 tbsp butter
1/4 cup flour
1 bottle dark ale
1 can chicken broth
1/2 cup heavy whipping cream
1 tsp dijon mustars
1 tbsp Worcestershire sauce
3 cups shredded cheddar cheese,
cayenne to taste
salt and pepper to taste

1. Cook bacon in a pan over medium heat and set aside on paper towelt to drain, reserving 1-2 tbsp of the grease in the pan.
2. Add onion and jalapeno and cook until tender, about 10 minutes.
3. Add garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
5. Add the ale and broth and bacon and cook for 10 minutes.
6. Add the cream, mustard, Worchestershire sauce, and cheese and cook until the cheese had melted but do not bring it to a boil.
7. Season with cayenne, salt and pepper to taste.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LEAELLEN07.