wisconsin beer cheese soup with fried cheese curds

Ingredients

• SOUP
• 4 tablespoons butter
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 1 medium carrot, finely chopped
• 1/3 cup all purpose flour
• 1 cup chicken stock
• 12 ounces pale ale
• 1 cup milk or half-and-half
• 2 teaspoons worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 pound (8 oz.) sharp cheddar cheese, shredded (from wisconsin if you can find it)
• CHEESE CURDS
• 5 ounces beer (same as above)
• 5 ounces pancake mix, may use bisquick
• 1/2 teaspoon salt
• 1 - egg
• 2 1/2 pounds cheese curds at room temperature (may substitute 1-inch chunks of mozzarella)
• - oil for frying