beer-e-cheese soup

How To Make beer-e-cheese soup

• Step 1
  Pour 2/3 can of Beer in fry pan. I use fry pan for greater heat area distribution. Low simmer for a few minutes. Mix 2 heaping tablespoons of Corn Starch to a slurry in the reserved 1/3 can of cold beer.
• Step 2
  With Beer warming to a slow simmer stir in the Slurry and stir well. Increase heat while stirring. Note: Cornstarch has to come to a high simmer to thicken. It might not look too tempting at this point, but trust me. Do not allow to boil or it will curdle and separate.
• Step 3
  When thickened reduce heat to low to very low. Add the 2 to 4 oz. each of the cubed Cheddar and Colby Cheeses, and stir to melt cheeses.
• Step 4
  Add the sliced Green Olives and the crumbled Bacon, continue to stir. Simmer on very low for 15 minutes, stir occasionally.
• Step 5
  Add 1 teaspoon Worcestershire Sauce and 1/4 teaspoon Tabasco Sauce (Optional), stir. Taste, add dash of salt if desired. If it appears too thick add a little water or a bit more beer or milk. to thin.
• Step 6
  Bowl it up and add a few Croutons if you wish. Cheers! Err... Enjoy.
• Step 7
  Caution: Do Not Microwave to re-heat, I repeat do Not Microwave to re-heat. It will curdle and cheese will become solid and stick to spoon. Instead warm slowly in sauce pan or fry pan. Add a little water or milk to attain desired consistency to it.
• Step 8
  P.S. In putting a recipe through these rigors, you find these things out. Re-Heat in Sauce Pan.
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