Beer Cheese Soup

By dawn716

Ingredients

• 1/2 1/2
• cup butter or margarine
• 1 1/2 1 1/2
• medium carrots, finely chopped (3/4 cup)
• 1 1
• medium stalk celery, finely chopped (1/2 cup)
• 1 1
• small onion, finely chopped (1/4 cup)
• 3 3
• cups Progresso® chicken broth (from 32-oz carton)
• 1 1
• cup Original Bisquick® mix
• 1/8 1/8
• teaspoon pepper
• 1/8 1/8
• teaspoon ground red pepper (cayenne)
• 1 1
• cup milk
• 4 4
• cups shredded sharp Cheddar cheese (1 lb)
• 1/2 1/2
• cup regular or nonalcoholic beer

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.

In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.

Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

Makes
6 servings