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Submitted by: Holly Smith from Shaker Heights, OH
Originally shared on the web 02/21/2013

3 T. butter
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
Optional: 1 jalapeño pepper, seeded and chopped
3 T. all-purpose flour
1 c. chicken broth
2 c. milk or half-and-half
2 c. shredded extra-sharp Cheddar cheese
1/2 c. beer or non-alcoholic beer, at room temperature
1/8 t. cayenne pepper
1/4 t. salt
1/4 t. pepper
Garnish: 2 T. green onions, chopped

Melt butter in a large saucepan over medium heat. Add onion, carrot, celery and jalapeño, if using; sauté until vegetables are crisp-tender. Add flour to vegetable mixture; stir well. In a saucepan over medium heat, combine broth and milk or half-and-half; heat through. pour broth mixture into vegetable mixture. Reduce heat to low and simmer, stirring occasionally, until soup begins to thicken, about 4 to 5 minutes. Stir in cheese and beer until cheese is completely melted. Stir in spices. Garnish with chopped green onions. Makes 4 servings.