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Beer Cheese Soup with Popcorn

1/4 c Margarine
1 c Onion; chopped
1/2 c Celery; chopped
1/2 c Carrot; chopped
1/4 c Fresh parsley; chopped
2 Cloves garlic; minced
1/4 c Flour
3 ts Dry mustard
Pepper to taste
2 c Half and half
1 c Chicken broth
2 1/2 c American cheese
12 oz Beer
2 c Popcorn; popped

Melt margarine in a large saucepan or dutch oven over medium heat.

Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp

Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly.

Gradually add half and half and chicken broth; mix well.

Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated.

Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil.

Ladle into individual serving bowls, garnish with popcorn.

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