Beer Cheese soup
1 cup carrots, sliced
1 cup onion, chopped
1 cup celery, sliced
1 tbsp flour
48 oz can chicken broth
1 can beer
grated cheddar cheese
Cook vegetables in a small amount of oil until the onion is clear.
Add flour and stir. Add in chicken broth. Heat. When hot enough
to eat, add beer. Serve with grated cheddar cheese (don't put it
in the soup pot, or it will clump, serve on the side).