Cheddar and Beer Soup

Saute onion and celery until soft and transparent. Saute the diced carrots until tender but still a little crisp. Place sauteed vegetables in a large stockpot or Dutch oven; add chicken stock. Place over medium heat. Combine Cheddar cheese with flour; stir mixture slowly into hot broth. Add Tabasco, dry mustard, and Worcestershire sauce. Bring to a simmer. Add beer; heat through and serve.
Serves 4 to 6.

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