Cheese and beer soup

Main Ingredient: Cheese and eggs Beer
Course: Various soups and stews
Yield:

Cheese and beer soup ingredients

1 c Finely chopped bacon
1⁄2 Green bell pepper, chopped
-fine
1⁄2 c Chopped celery
1⁄2 med Onions; chopped fine
2⁄3 c flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and
-chopped
1 c chicken bouillon
1⁄2 t 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

Cooking Cheese and beer soup

1. Cook bacon until crisp, remove from pan and reserve.
2. In about ¾ tsp) (2 oz). Of the bacon drippings, saute bell pepper, onion and celery.
3. Make a roux by mixing flour and butter over a warm burner of the stove.
4. When it starts to brown, add milk slowly, mixing all the while.
5. Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder.
6. Heat over medium heat.
7. (high will scorch milk).
8. When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
9. Add beer to the soup.
10. Reducei heat to simmer and simmer uncovered for 20 minutes.
11. Just before removing soup from stove, mix in parsley for color.
12. Add salt and pepper to taste.
13. Freezes well.
14. Makes 1 gallon or 10 servings.