Tavern Soup

Ingredients:

• 1/4 cup celery -- finely chopped
• 1/4 cup carrot -- finely chopped
• 1/4 cup green pepper -- finely chopped
• 1/4 cup onion -- finely chopped
• 41 1/4 ounces canned chicken broth
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup flour
• 3 cups grated sharp cheddar cheese
• 12 ounces can light beer -- at room temperature

Preparation:

• Combine celery, carrot, green pepper, and onion in slow-cooking pot.
• Add broth, butter, salt, and pepper.
• Cover and cook on low for 5 to 6 hours.
• Strain mixture, puree vegetables in blender and return to pot with broth.
• Turn control to high.
• dissolve flour in small amount of water, add to broth.
• Add cheese, 1/2 cup at a time, stirring until blended.
• Pour in beef.
• Cover and cook on high 15 to 20 minutes.