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Chop shallots, celery and carrots and set aside.
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Melt butter in a saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes.
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Add flour to butter and vegetables and cook for 2-3 minutes more.
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Then add the stock, milk, a pinch of salt, and pepper and stir, cook on medium heat for 30 minutes.
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Then add the shredded cheddar and beer and stir and cook on medium heat until soup comes to a rolling boil. Soup will continue to thicken as it cooks.
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Once cooked, spoon into bowls and serve hot with warm soft pretzels.