Tavern Soup

TAVERN SOUP

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
2 T. butter or margarine
1 t. salt
1/4 t. pepper
1/3 c. flour
3 c. (3/4 lb.) grated sharp cheddar cheese
1 can (12 oz.) light beer - at room temp

Combine celery, carrot, green pepper and onion in crockpot.

Add broth, butter salt and pepper.

Cover and cook on LOW 5 to 6 hours.

Strain mixture; puree vegetables in blender and return to crockpot 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 20 minutes.