Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           diced onions
   1      cup           diced celery
   1      cup           diced carrots
   1      cup           chopped mushrooms
 175      grams         butter
  60      grams         flour
   1      teaspoon      dry mustard
   1      liter         chicken or vegetable stock
   1      bunch         broccoli
     1/2  liter         beer -- (use a can or bottle
                        -- and save a swall
 176      grams         cheddar cheese -- grated
   2      tablespoons   grated parmesan cheese
                        salt and pepper to taste

Preparation:

1. Saute the diced vegetables in butter. Mix flour and mustard into sauted vegetables. Add the chicken or vegetable stock to mixture and cook for 5 minutes. 2. Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. 3. Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. 4. To serve, place some broccoli into a soup bowl and ladle the soup over it. Author's Notes: This is one of my favorite cold-weather soups; the recipe came from a friend of a friend of a friend. The listed vegetables are really just suggestions. Use whatever suits your fancy, or is in the refrigerator. Because of the cheese, this soup doesn't survive a night in the refrigerator very well. Difficulty : easy. Precision : approximate measureme