Ingredients

1/4 C. finely-chopped celery
1/4 C. finely-chopped carrot
1/4 C. finely-chopped green pepper
1/4 C. finely-chopped onion
3 cans chicken broth 13 3/4 oz. each
2 Tbsp. butter or margarine
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 C. flour
3 C. gr

Cooking Instructions

Combine celery, carrot, green pepper and onion in crock pot. Add broth, butter, salt and pepper. Cover and cook on low for 5 to 6 hours. Strain mixture, puree vegetables in blender and return to pot with broth. Turn control to high. Dissolve flour in small amount of water, add to broth. Add cheese, 1/2 C. at a time, stirring until blended. Pour in beer. Cover and cook on high 15 to 20 minutes.
 
 
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