Beer Cheese Soup

12 ingredients
9 steps

Ingredients

  • 3/4 c. finely chopped carrots
  • 1/2 c. pureed celery
  • 1/4 c. pureed onion
  • 1/2 c. butter
  • 1 c. Bisquick baking mix
  • 1/2 tsp. paprika
  • 1/8 tsp. black pepper
  • 1/2 tsp. red pepper
  • 3 (10 3/4 oz.) cans condensed chicken broth
  • 2 c. half and half cream
  • 2 c. sharp Cheddar cheese, shredded (8 oz.)
  • 4 to 8 oz. beer

Directions

  1. 1
    Cook carrots, celery and onion in butter in 4-quart Dutch oven until transparent (about 10 minutes).
  2. 2
    Stir in baking mix, paprika and black and red pepper.
  3. 3
    Remove from heat.
  4. 4
    Gradually stir in chicken broth.
  5. 5
    Heat to boiling over medium heat, stirring constantly.
  6. 6
    Boil and stir for 1 minute.
  7. 7
    Reduce heat; stir in half and half, cheese and beer.
  8. 8
    Heat until cheese is melted.
  9. 9
    Serves 6 to 8.

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