Prep time: 10 min

Cook time: 60 min

Servings: 6-8



1 Stick Real Butter

1 Tsp Marjoram

1/2 Tsp Cayenne Pepper

I med. onion (diced)

2 Carrots (diced)

Flour

2 Cans Beer(something not overpowering. I have had my best results with PBR or BUD

1 Quart 1/2 and 1/2 (1 quart mixed with about 2 tbsp of flour)

2 Pounds Cheese (I usually do one block of sharp cheddar and one of smoked cheddar but you can really use anything you like, hot pepper is good but I'd do 1/2 that and 1/2 something else)


In large stock pot or soup pan melt butter, add marjoram and cayenne pepper, then add vagtables, sweat them untill mushy(25-30min) stirring a lot. Grate cheese and set aside stir in 2-3 tbsp of flour, add beer and bring to boil, and 1 quart of half and half, bring to simmer add quart that was mixed with flour, bring to boil, add cheese and stir constantly for aprox 7 or 8 min. Cook on low simmer for another 20 - 30 min.