Wisconsin Cheddar And Beer Soup

Ingredients
-------- ------------ --------------------------------
15 ounces Butter
12 ounces Onions -- diced
9 ounces Celery -- diced
15 ounces Flour
7 1/2 quarts Chicken Stock
24 ounces Beer
9 pounds Cheddar, Sharp -- GRATED
9 pints Half And Half
6 tablespoons Dijon Mustard
6 teaspoons Worcestershire Sauce
1 1/2 teaspoons Cayenne Pepper
6 teaspoons Salt -- TO TASTE

1. SAUTE ONION AND CELERY IN BUTTER UNTIL TRANSLUCENT, ADD FLOUR AND COOK
OUT ROUX.

2. ADD STOCK, SIMMER FOR 20-25 MIN.

3. ADD BEER AND CHEESE, ALLOW TO MELT.

4. JUST BEFORE SERVICE ADD HALF AND HALF, MUSTARD, WORCH. SAUCE, CAYENNE
AND SALT.

5. SERVE WITH RYE CROUTONS.

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