• 1 cup celery, chopped fine
• 1 cup onion, chopped fine
• 1 cup oil
• 1-1/2 cups flour
• 2 cups milk
• 3 cups chicken broth
• 2 tbsp dry mustard
• 1 tbsp Worcestershire sauce
• dash pepper
• dash Tobasco
• 1 tsp salt
• 1 lb 2 oz sharp cheddar- shredded
• 18 oz beer

Saut� celery and onions in the oil until limp and getting transparent. Add flour and cook about 7 minutes--do not let it brown (cooking this long will ensure that "flour" taste is gone).

Add milk, chicken stock, mustard, Worcestershire, pepper, Tobasco and salt. Cook about 45 minutes on low heat.

Add the cheese. Mix and then add the beer. Heat through and serve.

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