1/2 - 3/4 c. butter
1/2 c. minced onion
2/3 c. flour
1 tsp. dry mustard
1 tsp. paprika
1/8 tsp. cayenne pepper
1 tsp. salt
1 - 3 (10 3/4 oz.) can chicken broth (or homemade)
4 c. milk
1 (12 oz.) can beer
3 c. finely shredded Cheddar cheese (sharp)
1/2 - 1 c. shredded carrots
1/2 c. finely chopped celery
2 tbsp. minced green pepper (optional)
1 1/2 - 2 c. cooked wild rice
1-2 c. cooked chicken, cubed

Melt butter in large skillet or kettle. Saute all vegetables until tender. Blend in flour and seasonings; gradually add broth, milk and beer. Cook over medium heat, stirring constantly until mixture comes to a boil; boil and stir 1 minute. Stir in cheese; heat and stir until smooth. Fold in wild rice and chicken. This soup is nice and thick, adapt to preference.