Beer Cheese Soup

3/4 cup butter	1/2 cup diced celery
1/2 cup diced carrots	1/2 cup diced onion
3/4 cup all-purpose flour	1/2 teaspoon ground dry mustard
1 (14.5 ounce) can chicken broth	8oz brick cheddar (cubed)
1/2 tsp. garlic powder	1/2 tsp. chives
12 oz beer

Use a whisk. In a large saucepan over medium high heat, melt butter. Cook celery, carrots and onion in butter until onion is translucent. Stir in flour and mustard to coat vegetables. Pour in chicken broth and simmer until slightly thickened. Puree mixture in a blender or food processor or using an immersion blender. Return to pot. When pureed mixture is hot, begin to stir in beer until all is fully incorporated and soup is thinned. Add cheese cubes and seasoning; it will re-thicken. Switch to a spatula. Keep stirring so that cheese does not burn to the bottom. Serve with pretzels or french bread.