Beer-Cheese Soup

3/4 cup shredded carrots
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 1/2 cups milk
2/3 cup beer
2 cups (8 ounces) sharp cheddar cheese grated
1/8 teaspoon salt
Pepper to taste

In a large saucepan cook carrots and onion until tender. Add the flour slowly, stirring until smooth. Stir in milk and beer. Stirring constantly bring to a boil until thickened. Over low heat add cheese and seasonings, stirring until cheese melts – do not boil after adding the cheese. Serves 4 to 6.