1 c. carrots, chopped
1 c. celery, chopped
1 c. onions, chopped
2 tbsp. olive oil
6 c. chicken stock
1 c. cheddar cheese, grated
2 tsp. flour
1/2 tsp. dry mustard
Tabasco to taste
1/8 tsp. Worcestershire
12 oz. beer
Thin sliced Polish sausage

Saute the vegetables in the oil until lightly browned. Add vegetables to boiling soup stock and cook 45 minutes. Mix cheese and flour together and mix into the soup, stirring constantly until the mixture begins to thicken. Keep stirring often. Add remaining ingredients and keep stirring until all is hot. Serve with a parsley garnish.