1/4 cup (50 mL) butter
1. In a large saucepan, melt butter and cook carrots and onions until soft.
2. Sprinkle vegetables with flour, stir in and cook over medium-low heat for 3 to 4 minutes. Do not brown. Stir in paprika, mustard, beer and chicken broth. Purée in blender. Stir in cheese. Bring to boil and simmer for 5 to 10 minutes, stirring occasionally. Remove from heat.
3. Fold in whipped cream. Add Tabasco sauce, salt and pepper. Can be reheated, but do not boil.