Beer Cheese Soup

Directions

In a large soup pot over medium heat, melt butter. Add celery, carrots, and onion; sautè until tender but not brown.

Remove vegetables with a slotted spoon, reserving butter in a soup pot.

Place vegetables into a food processor or blender; whirl until smooth; set aside.

In the soup pot over medium heat, make a roux by adding the flour to the reserved butter left in the pot. Gradually whisk in the chicken broth, stirring constantly.

Reduce heat to medium-low and cook 10 to 15 minutes, constantly stirring, until mixture just comes to a gentle boil and is thickened.

Reduce heat to low. Add beer and stir to combine. Mix in puréed vegetables and Cheddar cheese; simmer for another 20 minutes, occasionally stirring, until cheese is melted.

Remove from heat. Serve in soup bowls topped with Parmesan cheese and parsley.

For added pub-style pizzaz, you can top with popcorn or croutons.