• Prep all ingredients per instructions above.

Beer Cheese Soup:

• In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are softened.
• Stir in the minced garlic, paprika, dry mustard, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
• Sprinkle the all-purpose flour over the vegetables and stir to create a roux. Cook for 2-3 minutes, or until the roux begins to turn golden brown.
• Gradually whisk in the chicken or vegetable broth, beer, and heavy cream. Continue to whisk until the mixture is smooth.
• Reduce the heat to low and add the shredded cheddar and mozzarella cheese, stirring until the cheese is fully melted and the soup is smooth and creamy.
• Season the soup with salt and black pepper to taste. Simmer for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.

Hot Soft Pretzel with Mustard Dip:

• Preheat the oven to 350°F (176°C).
• Warm the Pretzels: Prepare the soft pretzels according to the instructions and place on a baking sheet and warm them in the preheated oven according to the instructions on the package.

Orange Juice Spritzer:

• Mix the orange juice and sparkling water. Serve over ice if desired.

Serve the Meal:

• Remove the warmed pretzels from the oven and place them on serving plates. Serve with mustard alongside the pretzels.
• Ladle the hot beer cheese soup into bowls and garnish with chopped chives if desired.
• Enjoy your meal with the orange juice spritzer on the side.