In large stockpot, combine water, beer, base, seasonings, onion, celery and carrot. Bring to boil, then reduce to simmer.

Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 2 minutes, then add to soup and simmer 10 minutes to thicken.

Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel.for garnish. Makes 6 to 8 servings.