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.