1/2 c. onion, diced
1/2 c. carrots, diced
4 tbsp. butter
5 tbsp. flour
8 oz. grated cheddar
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can beer
1 (13 1/2 oz.) can of chicken broth

Saute vegetables in butter until onions are soft. Stir in flour. Cook on low heat 3 to 4 minutes. Do not brown. Stir in paprika, mustard, beer and broth. Whisk until smooth. Add grated cheese and bring to a boil. Reduce heat and let simmer. Serve with French bread.