My Mother-in-law gave this recipe to me years ago. She got it from the Baby Doe's Restaurant in Dallas, TX. I've made it several times and it's a really good cheese soup. I've had it hand written on a tiny yellow note paper for all these years, so I thought I'd post it here and get a good printout. :)
1Cook chicken for stock - judge how much stock you need. (about 2 1/2 qts ?) Save chicken for other uses.
2Boil vegetables in 2 qts. of stock with spices. Strain vegetables and keep stock hot. Add another 1/2 qt of stock.
3Make a roux with butter and flour. I always put the flour first, in whatever pot I'm planing to make the roux, and let it cook a bit to a lite brown before adding the butter. Add the chicken stock slowly.
4Add milk and half n half cream and Parmesan cheese. Stirring constantly - add cubed Velveeta cheese and blend together thoroughly.
5Stir in beer and return vegetables. Now, I usually put the vegetables in the blender and whir them to a sauce then add back to the soup.