Irish Pub Cheese Soup
2 tablespoons salted butter
1/4 cup onion (one medium), diced
1/2 cup celery (one medium stalk), diced
2 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon ground mustard
1 12-ounce bottle of Harp beer
1 cup whole milk
2 cups cheddar cheese, shredded
In two-quart pot, melt butter, cook onions and celery for two minutes.
Stir in all ingredients, except the cheese, slowly; bring to a boil for one minute, then simmer on low. Gradually stir in cheese, until all cheese is melted.
Garnish with chives or shredded cheddar cheese and serve.