Beer and Cheese Soup

Ingredients

 * 1 cup diced onions
 * 1 cup diced celery
 * 1 cup diced carrots
 * 1 cup diced mushrooms
 * ¾ cup butter
 * ½ cup flour
 * 1 tbsp dry mustard
 * 5 cup chicken or vegetable stock
 * 1 bunch broccoli
 * 11 fl oz beer (use a can or bottle and save a swallow for the cook!)
 * 6 oz cheddar cheese, grated
 * 2 tbsp grated Parmesan cheese
 * salt
 * pepper

Directions

 * 1) Sauté the diced vegetables in butter.
 * 2) Mix flour and mustard into sautéed vegetables.
 * 3) Add the chicken or vegetable stock to mixture and cook for five minutes.
 * 4) Break broccoli into small flowerets; cut stems into bite-sizes pieces.
 * 5) Steam until tender-crisp.
 * 6) Add beer and cheeses to the soup.
 * 7) Simmer 10 – 15 minutes.
 * 8) Check seasonings.
 * 9) To serve, place some broccoli into a soup bowl and ladle the soup over it.
 * 10) Notes: because of the cheese, this soup doesn't survive a night in the refrigerator very well.