Cheddar Ale Soup

¼ cup butter
½ cup minced onion
1/3 cup grated carrots (optional)
1/3 flour
½ teaspoon dry mustard
½ teaspoon paprika
½ pound (2 cups) grated cheddar cheese (extra sharp is best)
2 cans Chicken or Vegetable Broth
1¼ cups Half and Half
1 can Ale or Beer

Put the onions and the carrots in a food processor to chop everything.
Melt butter in a large, heavy saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in flour, mustard, and paprika.
Stir in cheese and 1 can of chicken broth until cheese is melted.
Add remaining ingredients and the other can of broth; simmer for 30 minutes, stirring occasionally.

If you want more veggies, consider broccoli or red bell peppers.
Also, if you want a smooth texture, puree in a blender after cooking.

Garnish with green onion, chives, or parsley.