Cheese Vegetable Soup

• 3/4 c. finely chopped carrots
• 1/2 c. finely chopped celery
• 1/4 c. finely chopped onion
• 1/2 c. margarine or butter
• 1 c. Bisquick baking mix
• 1/2 tsp. paprika
• 1/8 tsp. pepper
• 1/8 tsp. cayenne pepper (scant)
• 3 (14 1/2 oz.) cans chicken broth or 5 1/2 c. water and chicken flavored bouillon cubes
• 2 c. half and half (milk can be used)
• 2 c. (8 oz.) shredded sharp Cheddar cheese

1. Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onions are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and cayenne.
2. Remove from heat.
3. Gradually stir in chicken broth.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil 1 minute.
6. Reduce heat; stir in half and half and shredded cheese.
7. Heat until cheese is melted.

carrots, celery, onion, margarine, bisquick baking mix, paprika, pepper, cayenne pepper, chicken broth, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852242 (may not work)