1 c  Diced onions
1 c  Diced celery
1 c  Diced carrots
1 c  Diced mushrooms
3/4 c  Butter
1/2 c  Flour
1 ts Dry mustard
5 c  Chicken or vegetable stock
1 bn Broccoli
11 fl Beer (use a can or bottle
-and save a swallow for the
-cook!)
6 oz Cheddar cheese, grated
2 tb Grated parmesan cheese
Salt
Pepper

Saute the diced vegetables in butter. Mix flour and mustard into sautzed
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes. Break broccoli into small flowerets; cut stems into
bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to the
soup. Simmer 10-15 minutes. Check seasonings. To serve, place some
broccoli into a soup bowl and ladle the soup over it. NOTES: Because of the
cheese, this soup doesnt survive a night in the refrigerator very well.