Cheese Beer Soup

Ingredients

1 cup finely chopped bacon 1/2 green bell pepper, chopped fine 1/2 cup chopped celery 1/2 medium onion, chopped fine 2/3 cup flour 1 stick butter 3 qt milk 1 pimiento, drained and chopped 1 cup chicken bouillon 1/2 tsp garlic powder 1 1/2 lb cheddar cheese, grated 1/2 lb provolone cheese, grated 1/2 cup beer 1/4 cup chopped parsley 1 salt and pepper to taste	Advertisements

Preparation
 
Cook bacon until crisp, remove from pan and reserve. In about 3/4
tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and
celery. Make a roux by mixing flour and butter over a warm burner of
the stove. When it starts to brown, add milk slowly, mixing all the
while.

Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and
garlic powder. Heat over medium heat. (High will scorch milk). When
the milk mixture reaches a medium temperature, add the cheeses and
stir until cheeses liquefy.

Add beer to the soup. Reduce heat to simmer and simmer uncovered for
20 minutes. Just before removing soup from stove, mix in parsley for
color. Add salt and pepper to taste.

Freezes well.

Makes 1 gallon or 10 servings.

Source: Kelly s Restaurant, in The Orlando Sentinel, 10/24/91

Posted by Cindy Tarsi. Courtesy of Fred Peters.

 

 
Servings: 1

 

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