Beer Cheese Soup

By smmthill

Ingredients

• 1/4 lb. bacon, diced
• 1/2 c chopped onion (can use less)
• 8 c milk, divided
• 4 T granulated chicken bouillon
• 1 1/2 t Worcestershire sauce
• 3/4 t hot pepper sauce
• 1 1/3 c (6 oz.) cornstarch
• 1 (16 oz.) jar pasteurized processed cheese spread
• 1 (12 oz.) can beer such as Coors
• Minced fresh parsley, for garnish

Details

Servings 4

Preparation

Step 1

Cook bacon in skillet over med. heat until brown and fully cooked, but not crisp. Drain, reserving 1 T drippings. Cook onion in reserved drippings until onion is tender; drain.
Meanwhile, pour 6 c milk into top of double boiler. Heat, over simmering water, until milk is hot, but not boiling.
Add chicken bouillon, Worcestershire sauce and hot pepper sauce to hot milk. Add cooked bacon and onion to hot milk mixture. Stir together remaining milk and cornstarch. Blend cornstarch mixture into hot milk, cooking and stirring until mixture is smooth and thickened and cornstarch has cooked into the soup. Gradually stir in cheese and beer. Garnish with parsley.