Canadian Cheese Soup

• 1/3 c. celery, chopped fine
• 1/3 c. onions, chopped fine
• butter to saute vegetables
• 2 1/2 c. milk
• 2 Tbsp. flour
• 1 Tbsp. butter
• 6 slices American cheese, diced
• 1/3 c. Cheddar cheese, diced or shredded
• 2 Tbsp. Parmesan cheese
• 1/2 bottle stale beer (open at least 1/2 hour before use)
• 1 large carrot, grated
• 1 stalk celery, cut into short lengths
• 1 small onion, chopped
• 1 c. boiling water
• salt
• 1/4 c. butter
• 1/3 c. flour
• 2 c. milk
• 2 c. chicken broth (use 1 can Swanson chicken broth and 1 chicken bouillon cube with enough water to make 2 c.)
• 8 oz. sharp Cheddar cheese

1. Cook carrot, celery and onion in 1 cup boiling salted water for 5 to 8 minutes.
2. Do not drain.
3. Melt butter in a saucepan. Add flour and stir until well blended (about 2 minutes).
4. Slowly add milk and broth; cook while stirring until smooth and thickened.
5. Grate Cheddar cheese.
6. Just before serving, add cheese to flour and broth mixture.
7. When blended, add vegetables with cooking water.
8. Stir constantly over low heat until smooth.

celery, onions, butter, milk, flour, butter, american cheese, cheddar cheese, parmesan cheese, hour before, carrot, celery, onion, boiling water, salt, butter, flour, milk, chicken broth, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170471 (may not work)