Instructions: 1. Melt margarine in large saucepan or Dutch oven over medium heat. Stir in onions, celery, carrot, parsley and garlic. Cook 5 to 6 minutes or until vegetables are crisp-tender.

2. Stir in flour, dry mustard and pepper; mix well. Cook 1 minute, stirring constantly. Gradually add half-and-half and chicken broth; mix well. Cook 10 to 15 minutes or until soup is thickened and thoroughly heated, stirring occasionally.

3. Add cheese and beer; cook 5 to 8 minutes or until cheese is melted, stirring frequently. Do not boil. Sprinkle individual servings with popcorn. 7 servings.

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