Beer and Cheese Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1/2	cup	carrots -- finely diced
1/2	cup	celery -- finely diced
1/2	cup	onion -- finely diced
2	cloves	garlic -- minced
1/8	teaspoon	cayenne pepper
1/2	teaspoon	salt
1/4	teaspoon	pepper
2	cups	low sodium chicken broth
12	ounces	beer
1/3	cup	unsalted butter
1/3	cup	all-purpose flour
2	cups	half-and-half -- fat free
1	teaspoon	Dijon mustard
1	teaspoon	low sodium Worcestershire sauce
4	cups	sharp cheddar cheese -- finely shredded

Heat butter in large saucepan or stockpot. Add onion, celery, and carrots. Cook until softened.

Add flour and stirring constantly cook until toasted.

Ann beer and stock and heat to boiling.

Reduce heat to simmer and gradually add in cheese stirring until smooth after each addition.

Add half-and-half, salt, pepper, cayenne, Worcestershire sauce, and Dijon. Cook until warmed through and smooth.

Notes: Shred your own cheese rather than buying preshredded.

Makes 8 servings.

Per Serving: 396 Calories; 27g Fat (64.4% calories from fat); 18g Protein; 15g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 698mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.