Beer Cheese Soup - cooking recipe

Ingredients

2 1/2 c. beer
2 1/2 Tbsp. chicken stock
1 c. shredded carrots
1 c. thinly sliced celery
2/3 c. thinly sliced onion
3 c. milk
1/3 c. flour
1 lb. sharp Cheddar cheese, shredded

Preparation

Combine beer and chicken in 3-quart saucepan; stir over medium-high heat until stock is dissolved.
Add carrot, celery and onion; cover and simmer until vegetables are tender.
Blend 1 1/2 cups milk with flour in medium bowl.
Gradually stir flour mixture into soup, blending well.
Add remaining milk and cook, stirring until thickened, about 15 minutes.
Blend in cheese slowly, stirring until melted.
Season to taste with salt and pepper. Serve immediately.