3/4 c. butter
1/2 c. 1/8 inch diced celery
1/2 c. flour
2 1/2 pts. chicken stock
2 tbsp. Parmesan cheese Romano mix
1/2 c. 1/8 inch diced carrots
1/2 c. 1/8 inch diced onions
1/2 tsp. dry mustard
6 oz. Cheddar cheese
1 (11 oz.) bottle beer
Salt and 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.