4 tbsp. butter
1/2 c. celery, minced
1/2 c. carrots, minced
1/2 c. onions, minced
4 tbsp. flour
4 c. chicken broth
1/2 tsp. dry mustard
4 oz. Cheddar cheese, grated
2 tbsp. Parmesan cheese, grated
1 c. flat beer
Ground pepper to taste
2 tbsp. chives, chopped

In a saucepan, saute celery, carrots, and onions in butter until soft but not browned. Stir in flour and cook 2 minutes. Slowly add chicken broth and mustard, whisking to blend in flour. Simmer 5 minutes. Add Cheddar cheese, Parmesan cheese, and beer. Simmer 10 minutes, stirring occasionally. Season with the pepper. Ladle into bowls and garnish with chipped chives. Best if made the night before to blend the flavors.

Serves 4.