CHEDDAR BEER SOUP

Steps:

• Saute onion and celery until soft and transparent.
• Saute the diced carrots until tender but still a little crisp.
• Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat.
• Combine Cheddar cheese with flour; stir mixture slowly into hot broth.
• Add Tabasco, dry mustard, and Worcestershire sauce.
• Bring to a simmer.
• Add beer; heat through and serve.