This is a print preview of "Cheese And Beer Soup" recipe.

Cheese And Beer Soup Recipe
by Global Cookbook

Cheese And Beer Soup
Rating: 0/5
Avg. 0/5 0 votes
 
  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

  1. 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.
  2. 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.
  3. 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.
  4. Add in salt and pepper to taste.
  5. Freezes well.
  6. Makes 1 gallon or possibly 10 servings.