BEER CHEESE SOUP (serves 6)
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup flour
2 TBL Parmesan
6 oz grated Cheddar
12 oz bottle of beer
5 cups chicken stock
1/2 tsp dry mustard
Salt & pepper to taste
In a large saucepan, saute vegetables in butter until tender but not brown. Blend in flour then cheeses & beer. Add stock & seasonings & simmer 10 minutes.~~From Bound to Please

Beer cheese soup:
1/2 stick butter ( 4 T.)
1/4 cup EACH finely chopped onion, celery carrots and bell pepper
Sweat the veggies in the butter until no longer crisp, don't brown.
Add 4 T flour
Stir and cook one minute.
Slowly add 1 can, 14 oz chicken broth ( home made is better if you have some) stirring to prevent lumps.
Simmer 3 minutes to cook the flour.
Add 1 cup beer ( not lite...and not dark...just a good lager)
If you like a really thick soup...
mix 1 T ( more if you like it really REALLY thick) cornstarch with a cup of milk, add to soup and bring to a simmer.
If you don't like your soup so thick, just add 1 cup milk, no cornstarch.
Add 1 tsp worchestershire sayce
Add 2 cups grated very sharp chedder./...Cabot or Vermont is good....2 cups will be about 8 oz.
Toss the cheese with 1/2 tsp Coleman's dry mustard.
Heat until cheese is just melted and serve with toasted crutons.
I also like a bit of hot pepper sauce in my bowl of soup.
Linda C

No veggies in this one, but it is VERY good. From a local restaurant/grocery/deli here in MN.

Beer Cheese Soup
Topped with popcorn or other garnishes.
INGREDIENTS
 1/2 cup minced onion
 1/2 cup margarine or butter
 2/3 cup flour
 1 teaspoon dry mustard
 1 teaspoon paprika
 1/8 teaspoon cayenne pepper
 1 teaspoon salt
 1 (10 1/2 ounce) can chicken broth
 4 cups milk
 1 (12 ounce) can beer
 3 cups finely shredded sharp Cheddar cheese, (12 ounces)
DIRECTIONS
In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon.
Amount: 6-8 servings

Source: ByerlyÂs

Linda