"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Beer Cheese Soup Recipe

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This recipe for Beer Cheese Soup, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tami (Jaff) Beckley
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 gallons water, 4 c. chopped onions, 4 c. chopped celery, 3 c. graded carrots, 2 handfuls of chicken base.
1 1/2 lbs. melted butter, 6 cups flour, 2 - 16 oz. jars cheese whiz, 3 bottles of beer, 1/2 c. parsley flakes.

Directions:
Directions:
Bring first 5 ingredients to a boil for 20 minutes. Add remaining ingredients and simmer about an hour. Serve with Croutons,

Personal Notes:
Personal Notes:
This is the recipe the "Chieftain" a restaurant in Carrington uses. You may want to cut the recipe in half or more. This soup freezes well too.

 

 

 

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