Recipe
Cheese & Beer Soup Recipe
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- 1 Stick butter
- 1/2 c sliced celery
- Salt & pepper to taste
- 1 c Chicken bouillon
- 1/2 c Beer
- 1/2 Green bell pepper, sliced fine
- 1/2 ts Garlic powder
- 3 qt Milk
- 1/2 md Onion, sliced fine
- 1/2 lb Provolone cheese, grated
- 1 1/2 lb Cheddar cheese, grated
- 1/4 c sliced parsley
- 2/3 c Flour
- 1 c Finely sliced bacon
Directions
- Step #1 Cook bacon until crisp, remove this from pan & reserve.
- Step #2 In about 3/4 tsp) (2 oz.
- Step #3 ) of the bacon drippings, saute bell pepper, onion and celery.
- Step #4 Make a roux by mixing flour & butter over a warm burner of the stove.
- Step #5 When it starts to brown, add milk slowly, mixing all the while.
- Step #6 Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder.
- Step #7 Heat over med-heat/flame.
- Step #8 (High will scorch milk).
- Step #9 When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
- Step #10 Add beer to the soup.
- Step #11 Reduce heat to simmer & let simmer uncovered for 20 mins.
- Step #12 Just before removing soup from stove, mix in parsley for color.
- Step #13 Add salt & pepper to taste.
- Step #14 Freezes well.
- Step #15 Makes 1 gallon or 10 servings.
- Step #16 --.
- Enjoy the CHEESE & BEER SOUP recipe
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