1/2 c. finely diced celery
1/2 c. finely diced carrots
1/2 c. finely diced onion
8 c. chicken stock
9 tbsp. arrowroot or cornstarch
1 1/2 c. light beer
8 oz. processed cheese spread
2 c. popped popcorn

Puree vegetables in blender. Drain off excess liquid; discard. In a large pot, add vegetables to chicken stock, along with arrowroot, beer and cheese; mix well. Bring to a quick boil, then simmer, covered, for 30 minutes, stirring frequently. (Mixture scorches easily, so use a kettle with a nonstick coating.) Turn down heat. Strain out vegetables if desired and serve in bowls or mugs. Garnish with popcorn. Makes 10 (1 cup) servings.