ALL WISCONSIN CHEDDAR AND BEER SOUP

1 cup (2 sticks) butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1-1/2 cups flour
2 quarts beef broth, homemade, canned or made from bouillon
2 cups milk
1 cup beer, preferably flat (or substitute additional 1 cup broth)
2 teaspoons liquid smoke
1 teaspoon hot red pepper sauce
3 tablespoons Worcestershire sauce
12 ounces (3 cups) shredded sharp Wisconsin Cheddar cheese
1/2 cup finely chopped parsley

To Make: In a stockpot, melt the butter. Sauté the onion and celery in the butter, until soft – not brown – about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low heat. The mixture will bubble as it cooks. Do not let the flour stick or turn brown. Slowly add the stock, a little at a time, stirring to smooth the mixture. Add the milk, stirring. Stir in beer, liquid smoke, hot red pepper sauce and Worcestershire sauce. Bring just to a boil. Remove from heat, add the cheese and stir until melted. Return to heat (do not let the soup boil). Stir in the parsley. Heat a few minutes, just below boiling, to let the flavors blend. Taste for seasoning, adding more of the sauces if you wish. Serve immediately or keep warm over very low heat.