Beer Cheese Soup

1-2 lbs Sharp Cheddar , grated
1-2 bottles dark beer
1 Onion
4-6 cloves garlic
4 stalks celery
4-6 carrots
2-3 Tblsp. Olive oil
¼ to ½ cups Flour
3 cups Chicken broth

Put onion, garlic, celery and carrot through food processor.
Sauté on low in olive oil. Add flour, cook for a couple minutes, add about 1 to cups of chicken broth, mix well till rue is dissolved, add beer and remaining broth. Bring to a boil, simmer about twenty minutes to cook off alcohol. Add cheese slowly making sure that cheese is melting not clumping. May serve with croutons or popcorn

This soup does not freeze well.