1/2 c. finely diced carrots
1/2 c. finely diced celery
1/2 c. finely diced onions
1/4 c. white flour
2 cans chicken broth
3 c. cheddar cheese, grated or shredded
Dash of salt
Dash of pepper
1 c. beer; optional
2 c. evaporated milk

In butter, saute carrots, celery, and onions. Saute approximately 5 minutes so vegetables are crunchy. Stir in white flour until pasty. Add chicken broth, simmer 5 more minutes while slowly stirring in cheddar cheese. Add evaporated milk slowly. Add dash of salt and pepper and beer (optional).