Ingredient:
1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 tsp paprika
1/8 tsp black pepper
1/8 tsp ground red pepper (cayenne)
3 cups Progresso chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer
Method:
In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
1/2 cup butter or margarine
3/4 cup finely chopped carrots
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 cup quick-mixing flour
1/2 tsp paprika
1/8 tsp black pepper
1/8 tsp ground red pepper (cayenne)
3 cups Progresso chicken broth (from 32-oz carton)
1 cup whipping cream
4 cups shredded sharp Cheddar cheese (16 oz)
1 can (12 oz) beer
Method:
In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.
