 Beer Cheese Soup
Beer Cheese Soup
¼ cup butter
¼ cup diced celery
¼ cup diced carrot
1 tablespoon chopped onion
6 tablespoons flour
½ teaspoon dry mustard
6 cups chicken broth
¼ teaspoon Tabasco
1 ½ cups grated cheddar cheese (6 ounces)
1 (12 ounce) bottle beer (do not use lite)
Melt butter, add celery, carrot and onion and cook until tender, but not brown. Blend in flour and mustard. Gradually stir in broth and Tabasco and cook, stirring constantly, until cheese is melted.
Just before serving, add beer; heat to serving temperature, add salt to taste, if necessary.
Garnish with chopped parsley or croutons, if desired. | 
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