1/4 c. chopped celery
1/4 c. chopped carrots
1/4 c. chopped green pepper
1/4 c. chopped onion
14 oz. chicken broth
2 tbsp. butter
1 tsp. salt
1/3 c. flour
1/4 tsp. pepper
3/4 lb. grated sharp cheddar cheese
1 can light beer

Combine vegetables in soup pot. Add broth, butter, salt and pepper. Cook until vegetables are mushy. Puree in blender. Return to pot. Dissolve flour in small amount of water; add to pot. Add cheese slowly, small amounts at a time, stirring constantly. Pour in beer, cover, simmer for 20 minutes. Serve with warm, crusty French bread.