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Cheddar Cheese and Beer Soup

1 c. butter
1/2 onion, diced fine
2 carrots, diced fine
1 c. flour
1 tsp. flour
1/2 tsp. dry mustard
1/2 c. half & half cream
Pinch of nutmeg
1 can beer
1 tsp. sugar
2 cans chicken broth
4 c. Cheddar cheese, grated
1 c. milk

Saute carrots and onions in butter until tender. Add flour, spices and sugar; cook 5 minutes. Stir in beer and chicken broth. Whip until smooth. Add grated cheese and simmer 15 minutes. Whip in half & half and milk.

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