1/4 c. butter
1 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
2 bottles beer
1 (14 1/2 oz.) can (or 4 c.) chicken broth
1/2 c. butter
1/2 c. all-purpose flour
2 c. cheese sauce (Cheez Whiz)
2 c. grated cheddar cheese
1 pt half and half
1/4 c. chopped parsley
1 tbsp. Accent
Dash Tabasco
Salt & pepper to taste

In a large kettle, melt butter; add onions, carrots and celery and saute until vegetables are soft. Add beer and chicken broth and bring to boil. turn heat back to simmer. In the meantime, melt butter, add the flour and stir constantly for 2 minutes. Whisk this into the simmering broth and whisk until smooth. Add cheese and cheese sauce and continue to simmer for 10 minutes, whisking thoroughly. Add half and half, add seasoning and adjust to your desired taste. Stir in chopped parsley. Ladle soup in soup bowls and spoon popcorn on top. Yield: 12.