Recipe: Tavern Soup (cheese soup with beer)

TAVERN SOUP

1/4 C. chopped celery
1/4 C. chopped carrots
1/4 C. chopped green bell pepper
1/4 C. chopped onion
5 C. chicken broth
2 T. margarine
1 tsp. salt
1/4 tsp. pepper
1/3 C. flour
3 C. 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 pur e 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.