Beer Cheese Soup

 

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

• 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.