Country Cheddar Soup

Heat butter in large heavy saucepan over medium heat until foamy; sauté shallot until soft, about 5 minutes. Whisk in the flour, mustard, and ground red pepper; cook, whisking constantly, until light brown, about 2 minutes.

Gradually whisk in chicken stock, milk, and wine; cook, stirring frequently, over medium heat until smooth and slightly thickened, about 7 minutes. Cover, reduce heat to low, and simmer to blend flavors, about 1 minute.

Gradually whisk in cheese, about 1/2 cup at a time, waiting for each edition to melt before adding the next. Add salt and nutmeg. Serve hot.