Hotel Millersburg’s Beer Cheese Soup
Source of Recipe
the web
List of Ingredients
2 bunches scallions, chopped
11/2 pounds bacon
2 medium onions, sliced
1 gallon 2 percent milk
1 ounce Tabasco sauce
1 ounce Worcestershire sauce
1/2 gallon canned chicken broth
2 lbs. Velveeta cheese, cut into small cubes
3 (12-ounce) cans of beer
cornstarch, if needed
Recipe
Fry a half-pound of the bacon and crumble. Set aside. Fry remaining bacon and set aside. In bacon grease, fry onions until tender; drain. Set aside to cool.
Combine milk, Tabasco and Worcestershire and heat until liquid is steamy but not boiling.
Add bacon and onions to milk mixture. Add chicken broth and stir. Add cheese to mixture in half-pound batches, stirring constantly until cheese melts. Add beer. Stir and cook 10 to 12 minutes.
If soup isn’t thick, mix two tablespoons of cornstarch with one tablespoon of water and stir into the soup. Repeat until you reach a desired thickness.
Pour the soup through a strainer. Ladle into bowls and garnish with scallions and bacon.
Yield: Serves about 15.
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