• 1/4 cup unsalted butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon powdered mustard
• 1/2 teaspoon paprika
• 2 cups mild cheddar cheese
• 7 cups chicken or vegetable broth
• 1 1/4 cups half-and-half
• 1 (12 oz.) bottle ale
• 2 tablespoons chopped chives

In a large pot melt the butter over low heat.  Add the onion and carrot.  Cook, covered, for 5 minutes or until the onion is softened, stirring occasionally.  Add the flour, mustard and paprika; stir well.  Add the cheese and broth.  Cook, stirring frequently, until cheese is melted.  Add the half-and-half and ale.  Cook for 30 minutes, stirring occasionally.  Top servings with chives.

YIELD:  8 servings