Beer and Cheese Soup

Ingredients

 * 1 	cup  	Diced onions
 * 1 	cup 	Diced celery
 * 1 	cup 	Diced carrots
 * 1 	cup 	Diced mushrooms
 * 3/4 	cup 	Butter
 * 1/2 	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
Saute the diced vegetables in butter. Mix flour and mustard into sautvegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. To serve, place some broccoli into a soup bowl and ladle the soup over it. Notes: because of the cheese, this soup doesn"t survive a night in the refrigerator very well.