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Steps
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.
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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.
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