Wisconson Cheese Soup

• 1 Carrot, diced
• 2 cups (475 ml) raw Potatoes, diced
• 3/4 cup (175 ml) onion, minced
• 1/2 cup (125 ml) celery, diced
• 1 tsp (5 ml). salt
• 2-1/2 cups (600 ml) boiling water
• 1 cup (225 ml) canned tomatoes, chopped
• 1/2 tsp (2 ml). dry mustard
• 1 cup (225 ml) chicken broth
• 1/2 cup (125 ml) half & half
• 8 oz (224 grm). beer
• 1 tbsp (15 ml). Worchestershire Sauce
• 1/2 tsp (2 ml). Tobasco
• 8 oz (224 grm). sharp cheddar cheese, shredded
• 3 tbsp (45 ml). butter
• 1/4 cup (60 ml) flour

1. Combine first five ingredients in large pot, add boiling water to cover and simmer 20min.
2. till tender.
3. All water will be absorbed.
4. In another pan, melt butter and add flour to make a roux.
5. Cook,stirring constantly for 2 minutes.
6. Add dry mustard, chicken broth, half & half, beer, Worcestershire, Tobasco.
7. Cook, stirring constantly till it thickens.
8. Add cheese and stir till it melts and is blended.
9. Combine in the big pot and heat thoroughly, stirring constantly.
10. Oops, Add the Tomatoes in with the Cheese!
11. !

carrot, potatoes, onion, celery, salt, boiling water, tomatoes, mustard, chicken broth, beer, worchestershire sauce, cheddar cheese, butter, flour

Taken from online-cookbook.com/goto/cook/rpage/000369 (may not work)