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94th Aero Squadron's Beer Cheese Soup




Source of Recipe


the web


List of Ingredients




6 cups milk, divided
1/2 to 3/4 tsp. Tabasco Sauce
3 TBSP. Worcestershire sauce (restaurant uses Lea & Perrins brand)
1 1/2 strips bacon, coarsely chopped
1/3 cup onion, coarsely chopped
2 TBSP. chicken bouillon granules
4 1/2 TBSP. cornstarch
1 (16oz) jar Cheez Whiz
1 (12oz) can beer


Recipe



Combine 5 2/3 cups 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 cup 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 from contributor: For extra flavor and texture, I stirred the bacon and onion back into the soup. If you wish, add more Worcestershire sauce and Tabasco at the table.