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
1/2 tsp. paprika
1/8 tsp. pepper
2 c. half and half
4-8 oz. beer
1/8 tsp. ground red pepper
3 (10 3/4 oz.) cans chicken broth
2 c. shredded cheddar cheese

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 and half, cheese, and beer. heat until cheese is melted. Serve with popped corn if desired. 6-8 servings.