Beer and Cheese Soup

Once again I am working on that feast in November. I can not say for certain that this soup would have existed, but all the ingredients and cooking techniques are period. Probably the only change that would have been made is using bread crumbs instead of the whole wheat flour. For the texture necessary for the modern palette that was I a concession I could not make. To get this recipe I started out looking at fondue recipes and worked from there. Recipe Name: Beer and Cheese Soup, or just Cheese, if you please Ingredients: 2 T Olive Oil 1 Red Onion, diced 4 Carrots, diced 1 t Salt 1 qt Water 1 qt Chicken Stock ½ c Asbach or other Brandy ¼ c Whole Wheat Flour 1 ½ lb Cheddar, grated (do not use pregrated as anti-caking agents cause textural issues) 1 t Pepper ½ t Nutmeg ½ t Ginger 1 t Garlic 6 oz English Style Ale Steps: 1) Saute Red Onion and Carrots with Salt and Olive Oil until soft 2) Add Water, Chicken Stock, Asbach 3) mix in flour 4) bring to boil 5) drop to simmer 6) slowly mix in Cheddar to a smooth consistency 7) add spices 8) just before service add in Ale NOTES: Children are not fond of the beer in this. Most adults do like the beer. If you don't want to add it don't. If you do add it make certain it is an English Style Ale.