Longhorn's Beer-Cheese Soup

Use the beer. It's just not the same without the beer. (and the alcohol evaporates anyway)


1 quart water
8 oz. beer
1 rib celery, finely diced
1 carrot, finely diced
1/3 cup finely chopped onion
3 Tablespoons granulated chicken stock base
1/3 lb. Mexican Velveeta, cubed
1/3 lb. regular Velveeta, cubed
4 oz. grated cheddar cheese
1/2 cup butter
8 Tablespoons flour

Bring water and beer to a boil and add vegetables and chicken stock base. Return to a boil, reduce heat and simmer about 20 minutes or until vegetables are tender. Add cheeses gradually, stirring until cheese melts. In a separate pan, melt butter and make a roux mixture with the butter and flour (as if for cream sauce) and add to soup. Stir and simmer until soup thickens. Serve with your favorite crackers. Makes 4 servings.