From the Archives: Beer and Cheese Soup

A great soup for a cold day. Also great when you are watching some football and need something manly and hearty.

Ingredients
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 3 cups chicken broth
- 1 bottle of plain beer (12 oz.)
- 3 cups shredded cheddar cheese
- 1/3 cup flour
- 3 TBSP Butter
- 2 TBSP Olive Oil
- 1 tsp white pepper

In a large pot over medium heat, melt the butter with the olive oil. Add the carrots, onions, peppers, and celery. Cook until very soft, about 6-8 minutes. Transfer all to a blender or large food processor. Blend until smooth. Add 1 cup of the chicken broth to the blender and puree again. With the blender still on, add the flour slowly until the mixture is extremely smooth.

Return the mixture to the pot on the stove, and start heating on low to medium-low heat. Do not boil. Add the rest of the chicken broth a half-cup at a time, stirring constantly. Now add the cheese a handful at a time, waiting for each to be melted before adding another. Stir constantly.

When it is all melted and mixed, add the beer and stir. It will foam up slightly. Keep stirring and heat through. Do not boil.

Enjoy!