8 cups chicken stock or bouillon (or 4 T mock chicken broth from the spice dept. and 8 cups water)
1 1/4 cup chopped carrots
1 cup diced green peppers
1/2 cup butter
3/4 cup flour
3 cups sharp cheddar cheese
(2) 12 oz bottles bock or pilsner beer

Prepare chicken stock and bring to a boil.  Add vegetables and simmer for 10 minutes.

In a saucepan, make roux of butter and flour, cooking until mixture is smooth.  Slowly add mixture to broth, continue to cook over medium heat for 5-10 minutes or until thickened.  Add cheese and stir until melted.  Simmer, adding the beer for desired consistency.  Add fresh ground pepper to taste and top with popcorn or green onions.

Serves 8

Note:  The flavor of this soup increases with simmering time.  Continue to add beer until it reaches desired consistency.

from August Schell Brewery, New Ulm, MN