Beer Cheese Soup

• 4 Tablespoons margarine
• 2 carrots, peeled and finely
• 2 medium celery ribs, peeled and finely chopped
• 2 leeks (white and light green parts only) washed and finely chopped
• salt and pepper
• 1/3 cup flour
• 3 cups milk
• 1 (12-ounce) bottle beer
• 1 Tablespoon dijon mustard
• 10 ounces sharp cheddar cheese, grated
• croutons for garnish

1. 1) In a large saucepan, melt the margarine over medium heat Add the carrots, celery, and leeks and season with salt and pepper. Cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. 2) Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard, and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
3. 3) Remove the pan from the heat. Whisk in the cheese one handful at a time until combined. Season to taste with salt and pepper. Serve with croutons.

margarine, carrots, celery, leeks, salt, flour, milk, dijon mustard, cheddar cheese, croutons

Taken from www.epicurious.com/recipes/member/views/beer-cheese-soup-52446801 (may not work)