Wise's Cheese Soup

Serve with big chunks of dense bread to dip in the soup or cut up as croutons for a garnish. In a 3-quart saucepan over medium heat, melt butter. Add onion, celery and carrots and cook, stirring often, until onion is soft but not browned. Add beer and chicken stock. Bring to a boil, cover, reduce heat and simmer until vegetables are very tender (about 20 minutes) Transfer mixture to a blender and process until smooth. Return to pan and add half-and-half and nutmeg. Heat over medium-low heat, stirring occasionally, until soup is steaming. Add cheese, about 2 tablespoons at a time, whisking after each addition, until cheese melts. Do not let soup boil. Season to taste with salt and cayenne. Serve at once. Per serving: 364 calories (percent of calories from fat, 71), 16 grams protein, 8 grams carbohydrates, 1 gram fiber, 29 grams fat, 95 milligrams cholesterol, 642 milligrams sodium.