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BEER-CHEESE SOUP 
3/4 c. finely chopped carrots
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. butter
1 c. Bisquick baking mix
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. ground red pepper
3 (10 3/4 oz.) cans condensed chicken broth
2 c. half & half
2 c. (8 oz.) shredded sharp Cheddar cheese
4 to 8 oz. beer

Cook carrots, celery and onion in butter in 4-quart Dutch oven until celery and onions are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and red pepper; remove from heat. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Reduce heat; stir in half & half, cheese and beer. Heat until cheese is melted. Serve with popped corn, if desired. 6 to 8 servings.

CHEESE-VEGETABLE SOUP:

Use 4 (10 3/4 oz.) can condensed chicken broth; omit beer.
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