Beer Cheese Soup

In a heavy stock pot, melt butter. Add onion, celery, carrots and sauté until onion is translucent. Add garlic and continue to sauté for another 1-2 minutes. Stir in flour and mix well. Add chicken stock/broth and bring to a boil over high heat. Reduce heat and add beer, Worcestershire sauce, and cream. Simmer for approximately 5 minutes, then add sugar mustard and cayenne, and simmer for 1-2 minutes longer. Add cheese and stir constantly until cheese is melted and soup begins to gently bubble. If soup is too thick, add additional cream or stock/broth to desired consistency. If too thin, make a roux of equal parts butter/flour and add to soup to desired consistency. If you want a completely smooth soup, puree in blender or with hand blender to get rid of tiny bites of vegetables. Serve, garnishing with a sprinkle of paprika.