Cheese-Vegetable Soup - cooking recipe

Ingredients

3/4 c. finely chopped carrots
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. margarine or butter
1 c. Bisquick baking mix
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. cayenne pepper
3 (14 1/2 oz. each) cans chicken broth
2 c. half and half
2 c. shredded sharp Cheddar cheese (about 8 oz.)

Preparation

Cook carrots, celery and onion in margarine in 4-quart Dutch oven until celery and onion are transparent, about 10 minutes. Stir in baking mix, paprika, pepper and cayenne pepper.
Remove from heat.
Gradually stir in chicken broth.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Reduce heat; stir in half and half and cheese.
Heat until cheese is melted.
Serve with popped corn, if desired.
Makes 6 to 8 servings.