1 c. carrots, chopped
1 c. celery, chopped
1 c. yellow onions, chopped
2 tsp. peanut oil
6 c. chicken soup stock
1 c. Cheddar cheese, grated
2 tsp. flour
1/2 tsp. dry mustard
1/8 tsp. Tabasco
1/8 tsp. Worcestershire sauce
1 (12 oz.) can beer

Saute the carrots, celery and onions in oil until lightly browned. Bring soup stock to a boil. Add vegetables and simmer for 45 minutes. Dredge the cheese in the flour and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, mustard, Tabasco and Worcestershire. Finally add the beer and stir until all is hot.