Melt the butter in a
stock-pot or large saucepan over medium heat. Add the onion and celery,
and sauté them until they have softened, 6 to 8 minutes. Stir in
the flour and cook, stirring constantly, for 2 minutes more. Add the cayenne
and mustard, and stir to blend.
Whisk in the milk and
beer. Whisking constantly, bring the soup to a boil over medium-high heat.
Reduce the heat and simmer, uncovered, until the soup is thick, about
15 minutes. Remove the soup from the heat. Add the cheddar and paprika,
and stir them through the soup until the cheese has melted. Serve hot.
Reprinted with permission
from Prairie Home Cooking, © 1999 Judith M. Fertig, published
by The Harvard Common Press
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