Soup Recipe

Prepare cheeses

Shred the sharp cheddar and Gruyère and set them cold in the refrigerator so they melt more smoothly when added to the hot base.

In a medium bowl, break the cream cheese into small pieces so it softens and is easier to whisk into the sauce later.

Combine coarse German-style mustard, Dijon, yellow mustard, Worcestershire sauce, apple cider vinegar, and hot honey (if using) in a small bowl. Whisk until smooth. Taste and adjust — it should be boldly mustardy with a slight sweet-acid balance.

Make roux and aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the minced onion and sautée until translucent and soft, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle in the flour and cook, stirring constantly, 1–2 minutes to remove the raw flour taste but not to brown it.

Deglaze & thin

Slowly whisk in the beer until smooth, scraping any bits from the pan. Then gradually whisk in the milk and heavy cream until the mixture is smooth and begins to thicken, 3–4 minutes. Bring to a gentle simmer (do not boil).

Season

Stir in the dry mustard powder, smoked paprika, salt, and ground black pepper. Simmer gently 1 minute to integrate flavors.

Incorporate cheeses and mustard

Reduce heat to low. Add the cream cheese pieces and whisk until mostly melted. Add shredded cheeses in small handfuls, whisking after each addition so the sauce stays smooth. Once all cheese is incorporated, whisk in the prepared mustard mixture. Continue to cook on the lowest heat, stirring often, until the sauce is silky and homogenous, 3–5 minutes. If the sauce becomes too thick, thin with up to 2 tablespoons milk or beer.

Taste and adjust seasoning — add more salt, pepper, or 1 tsp more vinegar or honey if it needs brightness or balance.

Keep the dip warm over the lowest heat or transfer to a slow cooker set to warm. If transferring, stir occasionally to prevent skinning. Right before serving, stir in half of the sliced chives and finish with a crack of black pepper.

Drizzle a little beer mustard on top if desired and sprinkle remaining chives. Serve with soft pretzels, pretzel sticks, pretzel bites, or hearty rye crackers.