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Beer Cheese Soup

1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar cheese
1 c. heavy cream
1/4 tsp. Tabasco
Popcorn, for garnish

Saute carrots and onions in butter. Stir in flour, cook on low heat 3 or 4 minutes, but don't brown. Stir in paprika, mustard, beer, and chicken broth. Use wire whisk until smooth. Add cheese, bring to a boil, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and fold in heavy cream. Add Tabasco and serve with popcorn. Serves 6.

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