Wisconsin Native's Beer Cheese Soup

In a large saucepan over medium heat stir together carrots onion celery and garlic. Stir in hot pepper sauce cayenne pepper salt and pepper. Pour in chicken broth and beer; simmer until vegetables are tender about 12 minutes. Remove from heat.

Meanwhile heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook stirring until the flour is light brown about 3 or 4 minutes. Gradually stir in milk whisking to prevent scorching until thickened. Remove from heat and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Serve topped with popcorn.