3 tbsp. of minced onion
3 tbsp. of grated carrot
3 tbsp. of butter
4 c. chicken broth
1/2 tsp. each of dry mustard and paprika
2 tbsp. of cornstarch
1/4 c. milk
1 c. grated cheddar cheese
1 c. of beer

Cook onions and carrots in butter for 10 minutes. Add chicken broth, mustard and paprika. Cook over low heat for 15 minutes. Mix cornstarch and milk and stir into soup mixture. Cook another 5 minutes, then add cheese and beer. Stir over low heat until cheese melts then serve with a sprinkle of fresh parsley. Serves six, but be prepared, most come back for more!