Ale and Cheddar Soup

Ingredients

• 12 ounce bottle/can ale gluten free for ( )
• 0.5 pound bacon smoked with 2 tablespoons of oil or butter for vegetarian) cut into 1 inch slices (omit and replace (preferably or double )
• 2 tablespoons butter 
• 4 servings cayenne to taste
• 2 stalks celery diced
• 1 teaspoon dijon mustard 
• 2 cloves garlic chopped
• 0.3 cup flour gluten free for (rice flour )
• 0.5 cup heavy cream 
• 1  onion diced
• 2 cups cheddar cheese shredded
• 1 teaspoon thyme leaves chopped
• 2 cups vegetable broth 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• paper towels

Directions

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get all 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 deglaze the pan before adding the bacon and then let cook for 10 minutes.
6. Add the mustard, Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.Season with cayenne, salt and pepper to taste and enjoy.