Cheddar and Beer Soup

I love to make soup. It was about a weekly thing this winter and I haven't made it in a while, so while I was grocery shopping tonight (while being extremely hungry), I thought of my Cheese soup and decided that was what I was going to have! This soup is very easy and usually I have everything in the house for it. It is great when I have extra carrots and celery that I need to use up. I usually buy them and then forget to use them! Chris and I both agree that it is better the next day, but I can tell you that I'm enjoying my bowl of soup right now! I did get this recipe off the Internet somewhere, but I didn't write down the website :(

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 6 cups chicken stock (I have used broth and soup base also... it always tastes good.)
• 1/2 lb Cheddar cheese, grated (I like sharp)
• 1/2 cup flour
• dash Tabasco sauce, to taste
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 can (12 oz) beer

Preparation:

Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to simmer. Add beer; heat through and serve. Yum!