"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Beer-Cheese Soup Recipe

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This recipe for Beer-Cheese Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Air Transport Command
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 quarts milk
1 1/2 tsp Tabasco sauce
4 1/2 tsp Worcestershire sauce
1/4 lb bacon, finely chopped
1 medium onion, chopped
6 chicken bouillon cubes
1/3 cup cornstarch
2 pounds sharp Cheddar cheese, grated
1 1/2 cups (12 oz) beer

Directions:
Directions:
Combine 3 quarts of the milk with the two sauces in a soup pot. Heat to steaming, but at no time should this soup come to a boil. Meanwhile, saute the bacon in a skillet until crisp. Add the onion and saute until clear. Drain and set aside. When the milk has nearly come to a simmer, add the bouillon cubes. Mix the cornstarch with the remaining quart of cold milk. Gradually add to the hot milk, using as much as needed for the desired consistency. Gradually add the grated cheese, continuing to stir well until the cheese melts and the soup is smooth. Add the bacon and onion. Remove the pot from the heat and pour in the beer, foam and all. This makes about 5 quarts of soup.

 

 

 

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