Cheese ‘n Ale Soup
2/3 cup shredded carrot
1/4 cup chopped onion
1/2 stick butter
1/4 cup flour
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese
1/2 cup beer
dash salt and pepper
Cook and stir vegetables in butter in large saucepan on medium heat until tender.
Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Reduce heat to low.
Add cheese; stir until melted.
Stir in beer. Cook on low heat until thoroughly heated. Do not boil.
Season to taste with salt and pepper.