1/2 c. diced celery
1/2 c. diced carrots
1/2 c. diced onion
3/4 c. butter
1/2 c. flour
1/2 tsp. dry mustard
1 (11 oz.) beer, at room temperature
5 c. chicken broth
1 1/2 c. grated Cheddar cheese
2 tbsp. grated Parmesan cheese

Saute celery, carrots, onion in butter in saucepan until tender but not brown. Blend in flour and mustard. Stir in chicken broth, cook 5 minutes. Stir in cheeses and beer. Simmer 10 minutes. Season to taste with salt and pepper and serve.