AB cheese soup

32 oz chicken broth

2 T butter

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3 T all-purpose flour

bay leaf

1-2 cloves garlic, minced

1 c cream

10 oz fontina cheese, shredded

1 T marsala wine

1 T Worcestershire sauce

a few dashes hot sauce to taste

white pepper to taste

Heat up 32 oz chicken broth in an electric kettle or a saucepan.

Melt butter in a heavy soup pot; add onions, carrots, and celery, along with a generous pinch of salt. Stir for 5-10 minutes until veggies are soft. Use a sifter to add all purpose flour evenly on top of vegetables; stir in, cook until flour disappears. Add broth slowly, stirring constantly. Add a bay leaf and minced garlic.

Cover, lower heat to simmer, and cook for 30 minutes. Remove bay leaf, and add cream. Mix with an immersion blender to make everything nice and creamy.

Add shredded cheese, a handful at a time, stirring each handful in completely before adding more. Finish with marsala wine, Worcestershire sauce, hot sauce, and white pepper.

Serve immediately. Use a double-boiler to reheat any leftovers.