Recipe - Cheese And Beer Soup

1 cup Finely chopped bacon
One half Green bell pepper, chopped
fine
One half cup Chopped celery
One half md Onion, chopped fine
2/3 cup Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and
chopped
1 cup Chicken bouillon
One half teaspoon Garlic powder
1 One half pound Cheddar cheese, grated
One half pound Provolone cheese, grated
One half cup Beer
One fourth cup Chopped parsley
Salt and pepper to taste

Cook bacon until crisp, remove from pan and reserve. In about Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini