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
1/4 tsp. pepper
3 (10 3/4 oz.) cans condensed chicken broth
2 c. half and half
2 c. shredded sharp cheddar cheese (8 oz.)
4 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, and 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 and half, cheese and beer. Heat until cheese is melted. Serve with croutons or popped corn if desired. Makes 6 to 8 servings.