Beer Cheese Soup

• 
  

• 1/2 cup margarine
• 
  1/2 cup diced celery
• 
  1/2 cup diced carrot
• 
  1 cup diced onion
• 
  1/2 cup all-purpose flour
• 
  1/2 teaspoon powder mustard
• 
  5 cups chicken stock
• 
  3 tablespoons freshly grated Parmesan cheese
• 
  2 cups firmly packed grated Cheddar cheese
• 
  1 bottle beer 500 ml
• 
  salt & freshly ground pepper to taste

In a large saucepan over medium heat, melt butter. Add celery, carrots and onions and saute until soft, about 10 minutes. Add flour and mustard and cook, stirring constantly, 1 minute. Slowly stir in broth. Bring to a boil, stirring constantly, until thickened, about 5 minutes. Reduce heat to medium-low and add cheeses, stirring until melted. Add beer, salt and pepper and simmer, uncovered, over low heat to blend flavors, about 15 minutes, stirring occasionally.

Serves 4 to 6.

Note: The soup thickens and the texture improves the second day. Warm carefully over medium-low heat, as it scorches easily. Add more liquid if the soup is too thick

may the force be with you