Hard Cider Cheese Soup

Ingredients

• 4 Tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 large yellow onion, diced
• 2 cloves peeled garlic, minced
• 2 T corn starch
• 1 cup milk
• 1 cup half-and-half
• 16 ounces beer (or upgrade to Springgate Vineyards' Hard Cider)
• 1 Tablespoon Dijon or stone-ground mustard
• 10 ounces white extra sharp cheddar, shredded
• 1/4 t turmeric
• Salt & Pepper

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the carrot, onion, and garlic; saute 10 minutes.
3. Cook, stirring frequently, for until onions are clear.
4. Combine the milk and half-and-half. Slowly pour into flour mixture, whisking constantly until combined.
5. Mix 4 oz of Springgate Hard Cider and corn starch in a separate container and add to pot.
6. Turn the heat up to medium-high and add the remaining beer and mustard. Bring to a boil, whisking frequently until foam subsides.
7. Simmer on low heat for 10 minutes until thick. Remove from heat and whisk in the cheese a handful at a time. 
8. Add turmeric and whisk in completely.
9. Taste and add salt and pepper as needed.

Serve immediately.

Serve with Springgate Hard Cider and Toasted Cheese Crostini Topped with Sauteed Apples & Onions in a Balsamic Reduction.