Cheese And Beer Soup Recipe
Servings: 1
Ingredients
- 1 c. Finely minced bacon
- 1/2 x Green bell pepper, minced fine
- 1/2 c. Minced celery
- 1/2 med Onion, minced fine
- 2/3 c. Flour
- 1 stk butter
- 3 quart Lowfat milk
- 1 x Pimiento, liquid removed and minced
- 1 c. Chicken bouillon
- 1/2 tsp Garlic pwdr
- 1 1/2 lb Cheddar cheese, grated
- 1/2 lb Provolone cheese, grated
- 1/2 c. Beer
- 1/4 c. Minced parsley Salt and pepper to taste
Directions
- Cook bacon till crisp, remove from pan and reserve. In about 3/4 tsp) (2 ounce.) of the bacon drippings, saute/fry bell pepper, onion and celery. Make a roux by mixing flour and butter over a hot burner of the stove. When it starts to brown, add in lowfat milk slowly, mixing all the while.
- Add in the mix of sauted vegetables, bacon, pimiento, bouillon, and garlic pwdr. Heat over medium heat. (High will scorch lowfat milk). When the lowfat milk mix reaches a medium temperature, add in the cheeses and stir till cheeses liquefy.
- Add in beer to the soup. Reduce heat to simmer and simmer uncovered for 20 min. Just before removing soup from stove, fold in parsley for color.
- Add in salt and pepper to taste.
- Freezes well.
- Makes 1 gallon or possibly 10 servings.
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