Beer Cheese Soup

By kscribner

Prep Time 30 Minutes Total Time 30 Minutes Makes 5 servings

Ingredients

• 1/2 cup butter or margarine
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 cup quick-mixing flour
• 1/2 teaspoon paprika
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cups Progresso® chicken broth (from 32-oz carton)
• 1 cup whipping cream
• 4 cups shredded sharp Cheddar cheese (16 oz)
• 1 can (12 oz) beer

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 celery and onions are transparent. Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute. Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.