3/4 cup butter
1/2 cup 1/8th inch diced celery
1/2 cup flour
2-1/2 pints chicken stock
2 TBSP Parmesan Romano Cheese
1/4 teaspoon Accent (MSG)
1/2 cup 1/8th inch diced carrots
1/2 cup 1/8th inch diced onion
1/2 teaspoon dry mustard
6 ounces Cheddar Cheese
1-11 ounce bottle beer
salt and pepper to taste
Sauté vegtables until done but not browned. Blend in flour, dry mustard, and chicken stock; cook 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer for 30 minutes. Season with salt and pepper. Serve with French Bread and tossed salad.