BEER CHEESE SOUP|
1 large onion, diced
1 stick butter or margarine
1 can cream of celery soup
1/4 to 1/2 c. real bacon bits
4 to 6 oz. beer
1/2 gal. milk
approximately 1 1/2 lb. grated
or cubed cheese (Cheddar,
1 lb. cubed Velveeta cheese
All amounts are approximate and should be adjusted for
your own taste and consistency. Saute onion in butter. Add
milk and heat but do not boil. Add cheeses and celery soup.
Stir often and heat to melt cheeses. Stir in bacon bits and
beer. Continue to heat and stir. Do not boil. Croutons may
be added when serving.
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