3 tbsp. minced onion
3 tbsp. grated carrot
3 tbsp. butter
4 c chicken broth
1/2 tsp. dry mustard
1/2 tsp. paprika
2 tbsp. cornstarch
1/4 c. milk
1/4 lb. (1 c.) grated Cheddar cheese
1 c. beer or ale
2 tbsp. minced parsley

Cook the onion and carrot in the butter for 10 minutes, stirring occasionally. Add the broth, mustard, and paprika. Cook over low heat 15 minutes. Combine together the cornstarch and milk; stir into the soup. Cook 5 minutes.

Add the cheese and beer or ale, stirring over low heat until cheese melts. Taste for seasoning. Sprinkle with parsley.

Serves 6.