Add mustard, thyme, and flour, cook for a couple of minutes.
Gradually add chicken stock, simmer for 15 minutes until vegetables are tender.
Stir in Ragu Double Cheddar Sauce and grated Parmesan cheese, cook for 3-4 minutes.
Season with salt and pepper, add beer, and heat through.
Garnish with cheddar cheese, bacon, and chives.
Serve and enjoy!
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