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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, saut� 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 180�) 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