Cheddar Soup with Apple

5 tablespoons unsalted butter

2 medium onions, finely chopped

2 carrots, finely chopped

1 celery rib, finely chopped

1 teaspoon chopped thyme

1/4 cup all-purpose flour

2 cups low sodium chicken broth

2 cups apple cider

2 teaspoons Worcestershire sauce

1/2 cup heavy cream

1 teaspoon Dijon

8 ounces sharp cheddar, shredded

1/2 teaspoon salt

1 red or green apple, cored and cut into 1/4-inch dice

1. Melt the butter in a 4-quart saucepan over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally, until soft but not brown, 10-12 minutes. Stir in the flour and cook 3 minutes. Whisk in the broth, cider and Worcestershire sauce; increase the heat to medium-high and bring to a boil, reduce the heat to medium and simmer, uncovered, until thickened and the vegetables are very tender, 20 minutes. Remove from the heat and cool 5 minutes.
2. Transfer the soup to a blender and puree. Return to the saucepan and stir in the heavy cream and mustard and heat over medium until hot, about 3-4 minutes. Add the cheese and salt and stir until melted and smooth. Divide among bowls and garnish with chopped apple.