6 c. chicken stock
1/2 lb. grated Cheddar cheese
3 stalks celery
1 med. onion
2 carrots
2-3 tbsp. flour
1 tsp. dry mustard
1 tbsp. Worcestershire sauce

Saute vegetables in butter until onion is opaque, do not brown. Set aside.

Mix grated cheese with enough flour to prevent it from sticking together.

Heat chicken stock, add cheese and flour mixture, vegetables, dry mustard and Worcestershire sauce. Cook gently 15 minutes. Add 12 ounce can of beer. Serve with your favorite croutons or crackers.