Beer Cheese Soup

Directions

1. 1
   In a large soup pot over medium heat, melt butter.
2. 2
   Add celery, carrots, and onion; saute until tender but not brown.
3. 3
   Remove vegetables with a slotted spoon, reserving butter in soup pot.
4. 4
   Place vegetables into a food processor or blender; whirl until smooth; set aside.
5. 5
   In the soup pot over medium hat, make a roux with reserved Gradually add chicken broth, stirring constantly.
6. 6
   Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture just comes to a gentle boil and is thickened.
7. 7
   Reduce heat to low.
8. 8
   Add beer and stir to combine.
9. 9
   Mix in pureed vegetables and Cheddar cheese; simmer another 20 minutes, stirring occasionally, until cheese is melted.
10. 10
    Remove from heat.
11. 11
    Serve in soup bowls topped with Parmesan cheese and parsley.