1/4 c. butter
1/2 c. shredded carrots
1/4 c. finely chopped onions
1/4 c. all-purpose flour
2 1/2 c. milk
2/3 c. beer
8 oz. shredded Cheddar cheese
1/8 tsp. salt
Dash of pepper

Melt butter in a heavy bottomed saucepan; add carrots and onions and saute until tender. Add flour, and blend in smoothly. Heat milk and beer together in another saucepan. Stir heated milk mixture into onion/carrot roux mixture. Cook, stirring constantly, over medium heat until liquid comes to a boil and mixture is thickened. Add shredded cheese and seasonings, stirring until melted. Yield: 4 to 6 servings. Note: Cheese Soup may be topped with crumbled bacon bits, chopped green chives, or chopped parsley.