Sounds really good right? Well this simple recipe is defiantly a keeper. I served it with brats. I think I am going to buy some soft pretzels to dunk into the leftover soup.
For lactose free- you can substitute your milk (goat, rice etc) for the milk. As far as I can tell the bisquick is dairy free.
Serves 6
1/4 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer
In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.
Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
