Mushroom Beer Cheese Soup

Prepare the ingredients as stated in the ingredients list and have them ready to toss into the bowl as the rest of this process requires your undivided attention. I tossed the lime juice, onions, carrots, celery seed, and garlic together in one container for convenience. Preparation took up most of the time. Cooking took me about 45 minutes to an hour. Please make sure you floured your cheese (see ingredients list) or you will have a solid chunk of cheese in your soup and not a "cheese soup": 1. Take 4 TBSP of butter and toss it into a large soup pot on medium heat. You want the butter to melt, not burn! 2. Make a roux by slowly mixing in some of the flour until the butter starts to thicken and turn slightly brown. The key to this part is making sure you continue stirring so that the butter doesn't sit for too long and burn to the bottom of the pot. 3. After the roux is slightly browned (<-very slightly), add the onions, carrots, lime juice, celery seed, and garlic to the pot, allow them to cook for just a few minutes, stirring often. Too long and you burn your butter, too quick and you end up with overly crunchy onions and carrots. At this point it looks like a jumbled mess, but it will come together in a minute. 4. Add in approximately 10-12 oz of the beer and bring it to a boil. It's better to add too little than add too much. We will save some to help thin it out later. 5. Add the Mushrooms, parsley, and chicken broth, bring it back to a boil, then let cook for 10 minutes, stirring occasionally. 6. Slowly add in your cheese/flour mixture while stirring. Make sure you give it time to melt before you add more cheese. If there is too little flour, your cheese will start clumping, if that happens, add more flour to the remaining cheese mixture (make sure you shake it in the bag to cover the shreds) then continue adding the cheese to the soup. 7. Once all of the cheese is added, check it for desired thickness. At this point, your soup should be pretty thick. It's supposed to be. It should be thick enough to coat your spoon, but thin enough to run off of it without creating the cheesy strands from your spoon. If it's too thick, add more beer and bring it back to a light boil, stirring often. 8. Stir in the Worcestershire sauce and mustard powder, make sure it's spread evenly in the soup, cook for an additional 60 seconds. 9. Slowly fold in and stir the milk/cream mixture until it disappears into the soup. Turn off the stove. 10. Add Kosher salt and pepper to taste. Enjoy!