Sandy Olson, Miami, Florida

Ingredients

4	tbs. butter
1/4	cups carrots, chopped fine
1/2	cup onions, chopped fine
5	tbs. flour
1/2	tsp. paprika
1/2	tsp. dry mustard
12	oz. beer
1	cup chicken broth
1	cup whipped cream
1	lb. grated cheddar cheese
1/4	tsp. tabasco sauce
	popped corn

Sauté onions and carrots in butter til tender.

Stir in flour. Cook on low heat 3 to 4 minutes. Do not brown.

Stir in paprika, mustard, beer and chicken broth. Whip smooth with wire whisk.

Add grated cheese. Bring to boil. Simmer 5 to 10 minutes stirring once in a while.

Remove from heat.

Fold in whipped cream.

Add tabasco, serve with popcorn. Can be reheated gently.

Serves 6