"Cheese and Beer Soup" Recipe - Soups/stews, Cheese/eggs Cookbook
Cheese and Beer SoupRecipeTitle:Cheese and Beer SoupCategories:Soups/stews, Cheese/eggsYield:1 servingsIngredients1 c Finely chopped bacon-chopped1/2Green bell pepper, chopped1 c Chicken bouillon-fine1/2 ts Garlic powder1/2 c Chopped celery1 1/2 lb Cheddar cheese, grated1/2 md Onion, chopped fine1/2 lb Provolone cheese, grated2/3 c Flour1/2 c Beer1Stick butter1/4 c Chopped parsley3 qt MilkSalt and pepper to taste1Pimiento, drained andDirectionsCook 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.
DirectionsAdd 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.
DirectionsAdd 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.
DirectionsFreezes well.DirectionsMakes 1 gallon or 10 servings.DirectionsSource: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91DirectionsPosted by Cindy Tarsi.Courtesy of Fred Peters.
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