3/4 c. butter
1/2 c. diced celery
1/2 c. flour
5 c. chicken stock
2 tbsp. Parmesan cheese
1/2 c. diced carrots
1/2 c. diced onion
1/2 tsp. dry mustard
6 oz. cheddar cheese
1 (11 oz.) bottle beer
Salt & pepper to taste

Saute vegetables until done, but not browned. Blend in flour, dry mustard and chicken stock; cook 5 minutes. Blend in cheddar cheese, Parmesan cheese and beer. Let simmer 30 minutes. Season and serve with French bread and tossed salad. Serves 6.