1 cup Diced carrots 1 cup Diced celery 4 Diced jalapenos 1 Stick butter 1/4 cup All-purpose flour 2 quarts Chicken stock 1 pound Grated cheddar cheese 1 cup Heavy cream 1 tablespoon Worcestershire sauce 1 tablespoon Dry mustard 1/2 cup Dark beer 1 1/2 ounces Grated Parmesan cheese 1/2 pound Diced ham 1 cup Diced scallions Salt to taste Hot pepper sauce to taste Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,= beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired. Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat : Mitchamore with recipes edited by Lynne Tolley, recipe submitted : by Jayne Young, 1990. Rutledge Hill Press.