Adapted and rewritten from "Cooking with Mickey and the Disney Chefs." A recipe from EPCOT, Canada, Le Cellier Steakhouse Restaurant.
1/2 pound bacon, cut in 1/2 inch dice
1 medium red onion, cut in 1/4 inch dice
3 celery ribs, cut in 1/4 dice
4 TBLS butter
1 cup AP flour (this was WAY too much), I'll cut down to at least 1/2 cup next time
2 cups chicken stock
4 cups milk
3/4 pound grated sharp white cheddar
1 TBLS Tobasco sauce
1 TBLS Worchestershire sauce
S and P to taste
1/2 cup warm beer
Chopped scallions or chives for garnish (optional)
In a large Dutch-oven or heavy bottomed type pot, cook the bacon over medium heat, stirring occasionally until brown and starting to crisp.
Add the red onion, celery and butter and cook until onion and celery are starting to soften.
Add the flour and cook for about 4 minutes stirring constantly. Start whisking in the chicken broth, bring to boil, then simmer for 15 minutes stirring occasionally.
Add the milk and simmer for 15 minutes, do NOT allow to boil after the milk is added.
Remove from heat, stir in cheese, Tobasco, Worchestershire, return to low heat and continue to stir until cheese is totally melted. Add warm beer and stir. S and P to taste. Serve hot.
If soup is too thick, thin with stock or beer or more milk.
NOTES: As above, 1 cup of flour was way too much, I think that was a misprint somewhere along the way. 1/2 cup may even be too much. We had to use a LOT more liquid than recipe called for to have a soup, probably at least 2-1/2 to 3 more cups.
I did use the whole bottle of beer. We used a dark beer. Tried to find a Canadian one but couldn't in the neighborhood grocery/liquor store. We'd have used Molson's Dark if we'd found it. You could definitely taste the beer in the soup with the whole bottle so just use the 1/2 cup if you don't want that.
I'd probably also use yellow sharp cheddar just for the color factor next time.
1/2 pound bacon, cut in 1/2 inch dice
1 medium red onion, cut in 1/4 inch dice
3 celery ribs, cut in 1/4 dice
4 TBLS butter
1 cup AP flour (this was WAY too much), I'll cut down to at least 1/2 cup next time
2 cups chicken stock
4 cups milk
3/4 pound grated sharp white cheddar
1 TBLS Tobasco sauce
1 TBLS Worchestershire sauce
S and P to taste
1/2 cup warm beer
Chopped scallions or chives for garnish (optional)
In a large Dutch-oven or heavy bottomed type pot, cook the bacon over medium heat, stirring occasionally until brown and starting to crisp.
Add the red onion, celery and butter and cook until onion and celery are starting to soften.
Add the flour and cook for about 4 minutes stirring constantly. Start whisking in the chicken broth, bring to boil, then simmer for 15 minutes stirring occasionally.
Add the milk and simmer for 15 minutes, do NOT allow to boil after the milk is added.
Remove from heat, stir in cheese, Tobasco, Worchestershire, return to low heat and continue to stir until cheese is totally melted. Add warm beer and stir. S and P to taste. Serve hot.
If soup is too thick, thin with stock or beer or more milk.
NOTES: As above, 1 cup of flour was way too much, I think that was a misprint somewhere along the way. 1/2 cup may even be too much. We had to use a LOT more liquid than recipe called for to have a soup, probably at least 2-1/2 to 3 more cups.
I did use the whole bottle of beer. We used a dark beer. Tried to find a Canadian one but couldn't in the neighborhood grocery/liquor store. We'd have used Molson's Dark if we'd found it. You could definitely taste the beer in the soup with the whole bottle so just use the 1/2 cup if you don't want that.
I'd probably also use yellow sharp cheddar just for the color factor next time.
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This is very similar to how I make beer cheese soup. I usually cut way back on the flour too, or just leave it out.
