1/4 cup butter
1 container chopped fresh celery, onion, and green bell pepper mix 8-ounce
2 small carrots peeled and finely chopped
2/3 cup all-purpose flour
1 carton chicken broth 32-ounce
2 cups whole milk
2 bottles light beer 12-ounce
4 cups white sharp Cheddar cheese shredded
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon hot sauce
Garnish: fresh parsley shredded Cheddar cheese
In a large saucepan, melt butter over medium-high heat. Add celery mix and carrots. Cook, stirring often, for 5 to 7 minutes, or until softened. Whisk in flour; cook, whisking constantly, for 1 minute, or until a thick paste forms.
Slowly whisk in broth; cook for 2 to 3 minutes. Slowly add milk, and then beer, stirring constantly. Cook, stirring frequently, for 3 to 5 minutes, or until mixture thickens slightly. Stir in cheese, salt, pepper, and hot sauce. Cook over low heat for 20 minutes. Let stand for 5 minutes before serving. Garnish with fresh parsley and shredded Cheddar cheese, if desired.