Preparation:
Melt butter in a 3 quart pan over medium heat. Add celery, carrot, and onion; cook, stirring occasionally, until onion is soft. Stir in flour, mustard, and thyme and cook, stirring for 1 minute. Gradually stir in broth. Increase heat to medium-high and bring to a boil, stirring often. Reduce heat, cover and simmer, stirring often, until carrots are very tender to bite (12 to 15 minutes). Add Cheddar cheese a handful at a time stirring until melted after each addition. Stir in Parmesan cheese, then gradually stir in beer. Heat until steaming, stirring often. Season to taste with salt and pepper. Serve with pretzels. Makes 4 to 6 servings. |
