2 1/2 c. chicken stock
Salt & pepper to taste
6 tbsp. butter
1/4 c. celery, diced
1/4 c. onion, diced
1/4 tsp. dry mustard
3/4 c. flat beer
1 c. (4 oz.) Cheddar cheese
1/4 c. carrots, diced
1/4 c. flour
1 tbsp. Parmesan cheese

Saute celery, carrots and onions in butter until tender but not browned. Blend in flour, mustard and chicken stock. Cook 5 minutes. Blend in shredded Cheddar cheese, Parmesan 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.