Ingredients
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
Preparation
In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.
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.
Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
