Ingredients
4slicesbacon,thick-cut
2tbspbutter
1small onion,diced
1celery stalk,finely chopped
1carrot,finely chopped
1garlic clove,minced
¼cupflour
1tspdry mustard
12ozbeer
1cupchicken broth
1cupheavy cream
1tbspWorcestershire sauce
1bay leaf
¼tspsmoked paprika
½tspfresh thyme leaves,or ¼ teaspoon of dried thyme leaves
6ozsharp cheddar cheese,shredded, divided
12slicesbaguette,½ inch thick
2tbspgarlic butter
2ozsharp cheddar cheese,shredded
Preparation
Spread the garlic butter over 12 baguette slices.
Top with cheese, then place on a baking sheet.
Broil the cheese toasts 6 inches from the heat for 2 to 3 minutes until golden and bubbly. Remove from the oven and set aside.
Cook the bacon in a large saucepan over medium heat until crisp.
Reserve the drippings, then move the bacon to a paper towel lined plate.
Add the butter to the reserved bacon drippings.
Add the onion, celery, carrot, and garlic and cook over medium heat for 5 to 6 minutes until tender.
Stir in flour and dry mustard, then cook for 1 minute.
Slowly add the beer a little bit at a time, whisking after each addition.
Add the chicken broth and cream a little bit at a time, whisking until smooth after each addition.
Add the Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
Bring to a boil over medium heat while whisking.
Reduce the heat and simmer for 5 minutes or until thick and bubbly. Remove from the heat.
Set ¼ cup of cheese aside for topping, then stir the remaining cheese into the soup until melted.
Ladle the soup into bowls, then top with reserved cheese and crumbled bacon.
Serve with cheese toasts, and enjoy!
