From Martha Dixons’s Copper Kettle Cookbook.

• 3 Tbsp. minced onion
• 3 Tbsp. grated carrot
• 3 Tbsp. butter
• 4 C. chicken broth
• ½ tsp. dry mustard
• ½ tsp. paprika
• 2 Tbsp. cornstarch
• ¼ C. milk
• 1 C. grated Cheddar cheese
• 1 C beer
• 2 Tbsp. minced parsley

Cook onions and carrots in butter for 10 min., stirring occasionally. Add the broth, mustard, and paprika. Cook over low heat 15 min. Mix together cornstarch and milk, stir into the soup. Cook 5 min. Add the cheese and beer stirring over low heat until the cheese melts. Taste for seasoning. Sprinkle with the parley when serving. (Serves 6)