Beer Cheese Soup - cooking recipe

Ingredients

1 c. finely chopped celery
1 c. finely chopped carrot
1/2 c. finely chopped onion
8 chicken bouillon cubes, dissolved in 8 c. boiling water
1 c. butter, melted
8 oz. beer
16 oz. Cheddar cheese, shredded

Preparation

Boil celery, carrot and onion in broth until almost tender, about 10 minutes.
Mix flour and butter; stir into broth.
Cook and stir until thickened; boil 1 minute.
Reduce heat; add beer and cheese.
Mix until smooth and cheese melts.
Heat just to serving temperature.
Makes 12 servings.