| 1/2 | cup butter or margarine |
| 1 1/2 | medium carrots, finely chopped (3/4 cup) |
| 1 | medium stalk celery, finely chopped (1/2 cup) |
| 1 | small onion, finely chopped (1/4 cup) |
| 3 | cups Progresso® chicken broth (from 32-oz carton) |
| 1 | cup Original Bisquick® mix |
| 1/8 | teaspoon pepper |
| 1/8 | teaspoon ground red pepper (cayenne) |
| 1 | cup milk |
| 4 | cups shredded sharp Cheddar cheese (1 lb) |
| 1/2 | cup regular or nonalcoholic beer |
Serve with...
Bread Machine Fresh Herb Bread
Total Time:
3 hours 40 min
| 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. |
| 2. | 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. |
| 3. | Stir in milk and cheese. Heat until cheese is melted. Stir in beer. |
| No change.
|
|
| Top with popped popcorn for a classic soup finish. |
|
| Make this soup ahead of time, and keep it warm in a slow
cooker for up to 2 hours. |
Nutrition Information:
570 ( 390); 43g ( 26g, 1 1/2g); 125mg; 1290mg; 20g ( 0g, 6g); 25g 70%; 0%; 60%; 8% 1/2 ; 1 ; 0 ; 3 1/2 ; 3 1