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 mix
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. ground red pepper
3 cans (10 3/4 oz. each) condensed chicken broth
2 c. half and half
2 c. shredded sharp Cheddar cheese
4-6 oz. beer

Cook carrots, celery and onions in butter in 4 quart Dutch oven until celery and carrots are transparent, about 10 minutes. Stir in Bisquick, 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 popcorn if desired. Tastes super. Serve 6 to 8.