Canadian Vegetable Soup in Sourdough Bread Bowls

• 2 tbsp. Butter
• 1 onion (finely diced)
• ¾ pound of boiled ham, finely diced
• ½ pound carrots (finely diced)
• 3 ribs celery (finely diced)
• 6 cubes of chicken bouillon
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 4 cups water
• ¾ cup Bisquick
• 4 cups milk
• 1 teaspoon salt
• 4 ounces beer
• 8 ounces shredded cheddar cheese
• Olive oil spray

1. Sour dough bread bowls, purchased from the bakery (optional)
2. In a Dutch oven, saute the onions and celery in butter.
3. Add the ham and brown it a bit.
4. Add the carrots and, paprika, and pepper.
5. Add the chicken bouillon cubes and 4 cups of water.
6. Cook 15 minutes until the carrots are done on medium, stirring often to keep from burning.
7. Add the paprika and black pepper.
8. Stir a cold water into the Bisquick and make a paste of it.
9. Stir the Bisquick mixture into the vegetables.
10. Add the milk and stir in under low heat to prevent from burning.
11. Add 1 teaspoon salt.
12. Add 4 ounces of beer. (You know what to do with the rest of the bottle.)
13. Add 8 ounces shredded cheddar cheese.
14. Stir frequently to keep from sticking.
15. Heat for 10 minutes.
16. While soup is cooking, hollow out the sourdough bread bowls. Spray with olive oil, and toast in the oven at 400 degrees.
17. Serve in bowls or bread bowls and enjoy.