*  Exported from  MasterCook  *
 
                            CHEESE AND BEER SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Finely chopped bacon
      1/2                Green bell pepper, chopped
                         -fine
      1/2   c            Chopped celery
      1/2   md           Onion, chopped fine
      2/3   c            Flour
    1                    Stick butter
    3       qt           Milk
    1                    Pimiento, drained and
                         -chopped
    1       c            Chicken bouillon
      1/2   ts           Garlic powder
    1 1/2   lb           Cheddar cheese, grated
      1/2   lb           Provolone cheese, grated
      1/2   c            Beer
      1/4   c            Chopped parsley
                         Salt and pepper to taste
 
   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.
  
 
 
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