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This recipe for BEER CHEESE SOUP, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Friday, June 12, 2009


1 - 16 oz. can beer
1/2 c. onion (diced)
1/2 c. crisp fried bacon pieces
1/2 c. diced carrots
1/2 c. diced celery
1 1/2 c. cheddar cheese
1 c. shredded swiss cheese
1 qt. milk
1 c. butter
1 1/2 - 1 3/4 c. flour
1/4 c. chicken base
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/4 tsp. white pepper
1 dash cayenne pepper

Boil beer, onions, celery, carrots and bacon bits until tender. With a whip, slowly stir in cheddar cheese. Reduce heat, slowly stir in 1 qt. milk (do not boil or the milk will curdle) and chicken base. Add seasonings. In a saucepan, melt 1 cup butter. Add flour to make a nice fairly firm roux. Cook at low heat, stirring at least 3 minutes. Just before boiling point, (do not boil), add roux slowly to soup. Stir in 1 cup shredded swiss cheese. Slowly stir, especially the bottom until all the cheese is melted and continue to stir for 2 more minutes.

Personal Notes:
Personal Notes:
Editor's Note: I hate cheese but LOVE this soup. Must be the beer. Go figure!




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