1877 Beer Cheese Soup

Ingredients

• 3/4 cup butter
• 1/2 cup thinly diced celery
• 1/2 cup flour
• 5 cups chicken stock
• 2 tablespoons Parmesan Romano Cheese
• 1/4 teaspoon Accent (MSG)
• 1/2 cup thinly diced carrots
• 1/2 cup thinly diced onion
• 1/2 teaspoon dry mustard
• 6 ounces cheddar cheese
• 1 bottle (11 oz size) beer
• salt and pepper to taste

Directions
Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste. Serve with French Bread and tossed salad.