1/4 c. each celery, carrots, green pepper, onion
6 tbsp. flour
6 c. chicken broth
1/4 tsp. pepper
14 oz. Cheez Whiz
1/4 c. diced pimiento
1 (12 oz.) bottle beer

Cook vegetables in butter until tender. Blend in flour gradually, stir in broth and pepper. Stir until thickened. Cook over low for 20 minutes. Add cheese and stir until melted. Add pimiento and beer and heat to serving temperature.