Beer Cheese Soup V Recipe

In a large saucepan over medium high heat melt butter. Cook celery carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot.

When pureed mixture is hot begin to stir in Cheddar Monterey Jack and Parmesan a little at a time alternately with the beer until all is fully incorporated and melted. Serve at once.