Beer Cheese Soup	Beer Cheese Soup

---

Beer Cheese Soup

Source: St. Louis Post-Dispatch, January 25, 1997

Yield: 10 (1-cup) servings

---

Ingredients

• 6 cups milk, divided

• 1/2 to 3/4 tsp Tabasco sauce

• 3 Tbsp Worcestershire sauce (94th used Lea & Perkins 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 (16-oz) jar Cheez Whiz

• 1 (12-oz) can beer

---

Preparation

Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.

In a heavy skillet, saute 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 degrees), 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 soup.