Always Tasty Beer Cheese Soup

1/2 cup butter

1/2 cup celery, thinly sliced

1/2 cup carrots grated

1/2 cup onion minced

1 teaspoon salt

½ teaspoon pepper

1/2 teaspoon dry mustard

1/2 teaspoon thyme

½ teaspoon hot paprika

1/2 cup flour

12 ounces sharp cheddar cheese, grated

8 ounces Gruyere grated

12 ounces beer

4 cups chicken broth

Melt butter in a soup kettle over medium heat. Add celery, carrots and onion and cook for 5 to 10 minutes. Stir in salt, pepper, mustard, thyme and paprika and mix the flour well with the butter and vegetables. Gradually add the broth and cook, stirring constantly, until soup starts to thicken. Cover and reduce heat for about 15 minutes or until vegetables are tender. Purée soup in a blender and return to pot and stir in cheddar and gruyere cheese. When the cheese is melted stir in the beer and heat.

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