1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
2 tsp. peanut oil
6 c. chicken stock
1 c. Cheddar cheese, grated
2 tsp. flour
salt and pepper to taste
1/2 tsp. dry mustard
1/2 tsp. hot sauce or more to taste
1/2 tsp. Worcestershire sauce
1 (12 oz.) can beer
parsley (for garnish)

Saute carrots, celery and onions in oil until lightly browned. In a soup pot, bring chicken stock to the boil. Add vegetables and simmer for 45 minutes. Dredge cheese in flour and add to soup, stirring constantly until mixture thickens. Add salt, pepper, mustard, hot sauce and Worcestershire sauce. Add beer and stir until hot. Garnish with parsley.

Makes 6 to 8 servings.