3/4 c. butter (1/2 c. okay)
1/2 c. finely diced celery
1/2 c. flour
1/2 c. finely diced carrots
1/2 c. finely diced onion
2 1/2 pt. chicken stock
1/2 tsp. dry mustard
8 oz. Cheddar cheese
2 Tbsp. Parmesan cheese
11 oz. bottle flat beer
salt and pepper to taste

Sauté vegetables until cooked, but not brown. Blend in flour, dry mustard and chicken stock; cook for 5 minutes. Blend in Parmesan cheese, Cheddar cheese and beer. Simmer 20 minutes. Season and serve with French bread and tossed salad. Serves 4 to 6.