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Beer Cheese Soup

1/4 c. each diced celery, carrots, green pepper & onions
1/4 c. melted butter
6 tbsp. flour
6 c. chicken broth
1/4 tsp. black pepper
14 oz. jar sharp cheddar cheese spread
1/4 c. chopped pimento
12 oz. can beer
1/2 tsp. salt

Cook celery, carrots, green peppers and onions in butter until tender, not brown. Stir in flour. Slowly stir in broth and pepper. Stir until thickened. Cook over low heat for 20 minutes. Add cheese and stir until melted. Add pimento. Just before serving, add beer and heat. Season with salt to taste. Serves 6 to 8.

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