"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beer-Cheese Soup Recipe

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

Amber Danner
Added: Saturday, May 23, 2009


6 oz. diced bacon
1/2 c. chopped celery
3 quarts milk (can use less)
2 oz. chopped pimento
1/2 tsp. garlic powder
1/2 lb. grated provolone cheese
1/4 c. chopped parsley
1/2 bell pepper, finely chopped
4 oz. butter, flour
1/2 medium diced onion
1 chicken bouillon cube
1-1/2 lbs. grated cheddar cheese
4 oz. beer

Cook bacon until crisp. Saute pepper, onion and celery in drippings. Remove from pan. Add flour, butter until brown and slowly add milk. Add the vegetables, bacon, pimento, bouillon cube, garlic and place on medium heat. Add the cheese and stir until melted. Add beer, reduce heat, simmer 20 minutes. Mix in parsley for color before serving. Salt and pepper to taste.




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