This Beer Cheese soup was served for years at the Coburg Inn in Coburg Or. It is exellent.

1877 BEER CHEESE SOUP

1/2 cup 1/8-inch diced carrots
1/2 cup 1/8-inch diced celery
1/2 cup 1/8-inch diced onion
3/4 cup butter
1/2 cup flour
1/2 tsp dry mustard
2 1/2 pints chicken stock
6 ounces shredded Cheddar Cheese
2 TBSP Parmesan Romano Cheese
1/4 tsp Accent (MSG)
1 (11 ounce) bottle beer
salt and pepper to taste

Saute vegtables in butter until done but not browned.

Blend in flour and dry mustard, then the chicken stock; cook 5 minutes.

Blend in cheddar cheese, Parmesan-Romano cheese, MSG (if using), and beer. Let simmer for 30 minutes. Season with salt and pepper.

Serve with French Bread and tossed salad.

Enjoy!