Cheddar Cheese Soup
1/4 cup butter or margarine
1/2 cup shredded carrots
1/4 cup finely chopped onions
1/4 cup all-purpose flour
2 1/2 cups milk
2/3 cup beer
8 ounces shredded cheddar cheese
1/8 teaspoon salt
dash of pepper
Melt butter in a heavy bottomed saucepan; add carrots and onions and saute
until tender.
Add flour and blend in smoothly. Heat milk and beer together in another
saucepan. Stir
heated milk mixture into onion/carrot roux mixture. Cook, stirring
constantly, over medium
heat until liquid comes to a boil and mixture is thickened. Add shredded
cheese and
seasonings stirring until melted. Makes 4 to 6 servings. Optional: top with
crumbled
bacon, chopped green chives or chopped parsley.