peggi's cheesy beer soup

How To Make peggi's cheesy beer soup

• 1

  Start frying bacon in dutch oven, then add onions, carrots, celery & garlic; continue cooking until tender-crisp & fragrant. Don't overcook, as garlic will burn. Melt in the butter. Stir in the flour until well blended. Gradually whisk in the milk so that no lumps form.Continue stirring while cooking until mixture thickens; about 10 minutes.
• 2

  Reduce the heat to low, and cook for 5 more minutes, stirring occasionally.
• 3

  Add the beer & turn heat back up until mixture starts to boil again. Reduce heat again & cook for 5 more minutes.
• 4

  Meanwhile, add a little bit of milk with the cheese & melt the cheese in microwave. Remove soup from heat & add the melted cheese. Gently stir until soup is well blended. Season with pepper & California Style Garlic Salt with Parsley. From this point on, don't heat soup on top of stove, as it scorches easily once the cheese is added. Serve with green onions & homemade croutons sprinkled on top.
• 5

  Reheat in microwave or double boiler.
• 6

  To make croutons: Slice homemade bread (I use rye) into 1/2" slices or more. Trim off all crusts. Cut into small squares & place on baking sheet & brush with melted butter. Season with California Style Garlic Salt / Parsley & Chicken Seasoning. Bake in 400° oven about 10 min. or until brown & crunchy.I also do the crusts this way , but keep on seperate baking sheet as they will brown quicker & need to come out of the oven sooner.
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