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Beer Cheese Soup

3/4 c. butter
1/2 c. diced celery
1/2 c. flour
2 1/2 pt. chicken stock
2 tbsp. parmesan cheese
1/2 c. diced carrots
1/2 c. diced onions
1/2 tsp. mustard (dry)
6 oz. grated Cheddar cheese
1 (11 oz.) bottle flat beer left at
room temperature

Saute' vegetables, blend in mustard, flour and chicken stock. Cook for 5 minutes. Cool, blend in cheese and beer. Let simmer for 30 minutes. Serve with French bread.

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