Ingredients

Instructions

1. 1
   In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and Guinness; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. 2
   Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese.
3. 3
   Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.