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Beer Chese Soup




Source of Recipe


94th Aero Squadron Restaurant (St Louis, MO)


List of Ingredients




6 C Milk, divided
1/2 - 3/4 t Tabasco Sauce
3 T  Worcestershire sauce
2 strips Bacon, coarsely chopped  
1/3 C Onion, coarsely chopped
2 T  Chicken Bouillon granules
4 1/2 T  Cornstarch
1 (16oz) jar Cheez Whiz
1 (12oz) can beer


Recipe



Combine 5 2/3 C milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.
In a heavy skillet, sauté bacon until crisp; pour off half the fat.  Add
onion; stir  and cook until wilted.   Add chicken bouillon and cook, stirring 3 or 4 minutes.  Add  bacon mixture to milk mixture and heat over medium heat.
When milk begins to steam (at about 180º) combine cornstarch and reserved 1/3 C milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens.  Add Cheez Whiz, stirring almost constantly.  Stir in beer, including the foam.
Strain through a metal mesh strainer into a large bowl*.  If necessary, reheat.
Yield:  10 ( 1 cup) servings
*Note:  For extra flavor and texture, stir the bacon and onion back into the soup.   If you wish, add more Worcestershire sauce and Tabasco at the table.
Approximate Nutrition Information per serving:  258 calories; 15g fat (52 %calories from fat); 48mg cholesterol; 12g protein; 16g carbohydrate; trace fiber; 1,541mg sodium