Beer Cheese Soup

• 3/4 c. finely chopped carrots
• 1/2 c. finely chopped celery
• 1/4 c. finely chopped onion
• 1/2 c. oleo
• 1 c. Bisquick mix
• 1/2 tsp. paprika
• 1/2 tsp. pepper
• 1/8 tsp. ground red pepper
• 3 (10 3/4 oz.) cans chicken broth
• 2 c. half and half
• 2 c. sharp cheese
• 4 (8 oz.) beers

1. Cook carrots, celery and onions in oleo in 4-quart heavy pan for 10 minutes or until transparent.
2. Stir in Bisquick mix, paprika and pepper.
3. Remove from heat.
4. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly 1 minute. Reduce heat; stir in half and half, cheese and beer.
5. Heat until cheese is melted.
6. Serve topped with popped corn, if desired. Makes 6 to 8 servings.
7. Delicious.

carrots, celery, onion, oleo, bisquick mix, paprika, pepper, ground red pepper, chicken broth, sharp cheese, beers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785373 (may not work)