TAVERN SOUP

1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1/4 cup chopped onion
5 cups chicken broth
2 Tbsp. margarine
1 tsp. salt
1/4 tsp. pepper
1/3 cup flour
3 cups grated sharp Cheddar cheese
1 (12 oz.) can beer (at room temperature)

Combine celery, carrots, green pepper and onion in pot. Add broth, margarine, salt and pepper. Cook on low for 5 to 6 hours.

Strain mixture and puree vegetables. Return to pot and cook on high heat.

Dissolve flour in small amount of water and add to broth. Add cheese 1/2 cup at a time, stirring until blended. Pour in beer and cover.

Continue cooking on high for 15 to 20 minutes. Makes 4 to 6 servings.