Beer Cheese Soup

• 3/4 c. finely chopped carrots
• 1/2 c. pureed celery
• 1/4 c. pureed onion
• 1/2 c. butter
• 1 c. Bisquick baking mix
• 1/2 tsp. paprika
• 1/8 tsp. black pepper
• 1/2 tsp. red pepper
• 3 (10 3/4 oz.) cans condensed chicken broth
• 2 c. half and half cream
• 2 c. sharp Cheddar cheese, shredded (8 oz.)
• 4 to 8 oz. beer

1. Cook carrots, celery and onion in butter in 4-quart Dutch oven until transparent (about 10 minutes).
2. Stir in baking mix, paprika and black and red pepper.
3. Remove from heat.
4. Gradually stir in chicken broth.
5. Heat to boiling over medium heat, stirring constantly.
6. Boil and stir for 1 minute.
7. Reduce heat; stir in half and half, cheese and beer.
8. Heat until cheese is melted.
9. Serves 6 to 8.

carrots, celery, onion, butter, bisquick baking mix, paprika, black pepper, red pepper, condensed chicken, cream, cheddar cheese, beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530545 (may not work)