1/4 c. butter, melted
1/2 c. flour
1 1/2 qt. chicken stock
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 lb. Cheddar cheese, cubed or 1 (16 oz.) jar Cheez Whiz
1 1/2 c. milk
1 (12 oz.) can beer
1/2 c. chopped parsley
1/2 tsp. salt
Dash white pepper

Add flour to butter and brown. Slowly add the chicken stock, stirring constantly with a whisk. Cook until slightly thickened. Add the vegetables. Simmer 20 minutes. Add the cheese and stir until it is incorporated into the rest of the mixture. Add the milk and the beer. Reduce heat immediately. Add the parsley and cook another 5 minutes. Add seasonings. Serve hot. A favorite topping for this is popcorn. The soup itself also freezes well.