Beer Cheese Soup

1 cup butter

1 cup finely chopped celery

1 cup finely chopped carrots

1 cup finely chopped onion

1 cup all-purpose flour

1 teaspoon mustard

8 cups chicken broth

1 12 oz. can beer -- preferably flat

2 cups shredded Cheddar cheese

3 tablespoons freshly grated Parmesan cheese

chopped fresh parsley

1. In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion; saut? until tender but not brown. Remove vegetables with a slotted spoon, reserving butter in soup pot. Place vegetables into a food processor or blender; whirl until smooth; set aside.

2. In the soup pot over medium hat, make a roux with reserved butter, flour, and mustard. Gradually add chicken broth, stirring constantly. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.

3. Reduce heat to low. Add beer and stir to combine. Mix in pureed vegetables and Cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted. Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.