Vermont Beer Cheese Soup

Step One
* 1/4 pound Butter
* 3 ounces Onion -- small dice
* 3 ounces Celery -- small dice

* 3 ounces Carrots -- small dice * 2 ounces Green peppers -- small dice

Step Two
* 4 Ounces Flour

Step Three
* 1 1/2 quarts Chicken Stock

Step Four
* 5/8 pound Vermont Cheddar Cheese -- shredded
* 1/2 quart Half And Half

Step Five
* 6 Ounces Beer, Dark or Imported
(I like to use Newcastle Brown Ale, Chef James)

* Salt and White Pepper -- to taste

[1) Saute vegetables in Step One for 5 minutes.

[2) Add flour, stir until well blended...2-3 minutes.

[3) Add chicken stock. Gently boil for 7 minutes, stirring.

[4) Add cheese & cream, mixing well. Heat to a simmer, stirring frequently.

[5) When Cheese is completely melted, add beer and heat until hot, stirring frequently.

Season with Salt and White Pepper to taste.

Serving Ideas: Garnish with croutons.