BEER AND CHEDDER CHEESE SOUP
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4 (oz.) chedder cheese
Saute celery, carrots, and onion in butter until tender, but not browned.
Blend in flour, mustard, and chicken stock. Cook 5 minutes
Blend in shredded cheese, parmasan cheese and beer. Season with salt and pepper to taste.
Let simmer 20 minutes. Serve with French bread and a tossed salad. Makes 2 generous servings.
NOTE: Save a beer to drink along your soup.