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Cheddar Soup

1/2 c. butter
3/4 c. finely chopped carrots
1/2 c. celery
1/4 c. onion
1 c. Bisquick
3 (10 3/4 oz.) cans chicken broth
2 1/2 c. half & half
2 c. grated, sharp Cheddar cheese
Paprika & pepper to taste

Saute vegetables in butter about 1 minute in a 4 quart pan. Add Bisquick, 1/2 teaspoon paprika, a healthy dash of pepper and remove from heat. Gradually stir in 3 cans chicken broth. Bring to rolling boil on medium heat and stir for 1 minute. Reduce heat, stir in half & half followed by the grated cheese. When the cheese is melted, serve with French bread or, for the adventuresome, popcorn. Serves 6 to 8.

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