Title: Cheese and beer soup
 Categories: Soups/stews, Cheese/eggs
      Yield: 1 Servings
 
      1 c  Finely chopped bacon
    1/2    Green bell pepper, chopped
           -fine
    1/2 c  Chopped celery
    1/2 md Onion, chopped fine
    2/3 c  Flour
      1    Stick butter
      3 qt Milk
      1    Pimiento, drained and
           -chopped
      1 c  Chicken bouillon
    1/2 ts Garlic powder
  1 1/2 lb Cheddar cheese, grated
    1/2 lb Provolone cheese, grated
    1/2 c  Beer
    1/4 c  Chopped parsley
           Salt and pepper to taste
 
  Cook bacon until crisp, remove from pan and reserve.  In about 3/4
  tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and
  celery. Make a roux by mixing flour and butter over a warm burner of
  the stove. When it starts to brown, add milk slowly, mixing all the
  while.
  
  Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and
  garlic powder.  Heat over medium heat.  (High will scorch milk). When
  the milk mixture reaches a medium temperature, add the cheeses and
  stir until cheeses liquefy.
  
  Add beer to the soup.  Reduce heat to simmer and simmer uncovered for
  20 minutes.  Just before removing soup from stove, mix in parsley for
  color. Add salt and pepper to taste.
  
  Freezes well.
  
  Makes 1 gallon or 10 servings.