Beer Cheese Soup VII

⅜ cup butter

1 ½ cups chopped onion

3 (12 fluid ounce) cans or bottles beer

1 ½ cups diced carrots

3 stalks celery, diced

1 tablespoon ground cumin

2 ½ teaspoons salt

¾ teaspoon ground nutmeg

⅛ teaspoon ground cloves

¼ teaspoon ground black pepper

3 cups sour cream

12 ounces processed cheese, cubed

In a large pot over medium heat, melt butter. Cook onion in butter until tender. Stir in beer, carrots and celery. Bring to a boil, then reduce heat, cover and simmer 10 minutes.

Stir in cumin, salt, nutmeg, cloves and pepper. Bring to a boil again, then reduce heat, cover and simmer 30 minutes.

Remove from heat and stir in sour cream and cheese. Serve at once.