Beer Cheese Broccoli Cheddar Soup

4 tablespoons unsalted butter, divided

1 large yellow onion, diced

1 medium head fresh broccoli, florets cut into bite-sized pieces and stems peeled & diced (approx. 4 heaping cups or 1 pound)

6 cloves garlic, finely chopped or grated

¼ cup all-purpose flour

12 ounces dark, malty beer (see Recipe Notes)

3 cups vegetable stock or broth

2 medium carrots, peeled as desired & grated

1 medium russet potato, peeled & diced

1 tablespoon vegan Worcestershire sauce

1 teaspoon mustard powder (can sub 1 tablespoon Dijon mustard)

½ teaspoon smoked paprika

½ cup heavy cream

12 ounces sharp cheddar cheese, freshly shredded (approx. 3 cups shredded, see Recipe Notes)

¼ teaspoon freshly grated nutmeg

kosher salt and ground black pepper, to season

Directions at playswellwithbutter.com

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