2 slices bacon
1 c. each: minced onion, celery, carrots and green pepper
6 c. chicken stock
6 tbsp. each: butter and oil
12 tbsp. flour
1 c. (Imported Best) beer
Dash of cayenne
1/2 tsp. white pepper
2 tbsp. parsley, chopped
4 tsp. chopped dill
4 c. grated cheddar cheese

Chop bacon into 1/4 inch pieces. Lightly brown in Dutch oven. Add minced vegetables; saute; stir often, 5 minutes. Add 1/2 cup chicken broth; simmer 10 to 15 minutes until vegetables are soft. (Don't brown). Stir often. Melt butter and vegetable oil. When melted, add flour. Stir 2 minutes until smooth. Heat beer and remaining stock until warm. Add to roux, stir until thick. When it bubbles, add remaining ingredients, adding cheese 1/2 cup at a time. Serve with a crusty bread and a salad. Makes 8 servings.