As promised, here is my recipe for Apple, Ale and Cheddar soup.

Part 1

What you need:

1 stick buttter
1 cup chopped onions
1/2 cup diced carrots
1/2 cup celery

In a large saucepan, melt butter over medium heat.  Add onions, carrots and celery and saute until soft (~5 minutes).

Part 2

What you need:

1/2 cup flour
1 tsp dry mustard
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp ceyene pepper (optional)

Add dry ingredients and cook, stirring constantly for 5 minutes.

Part 3

What you need:

16 oz chicken broth
4 cups milk
2 cups apple cider
12 oz ale (or your favorite beer)

Gradually stir in liquids.  Cook over medium heat, stirring constantly until soup comes to a boil.  Reduce heat and simmer until thickened.  Do not let boil.

Part 4

1/4 cup shredded parmesan cheese
2 cups shredded sharp cheddar cheese

Stir in cheese until melted.  Taste and adjust seasoning as desired.  Let soup barely simmer for 10-15 more minutes.  Serve.  Should make about 6 bowls worth.