Time 1h Yield 9 serving(s) Number Of Ingredients 14 Steps:
In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally. Add milk; continue to simmer 15 minutes. Do not bring to a boil. Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk. Serve soup hot, garnished with scallions.
Time 20m Yield 5 cups, 4 serving(s) Number Of Ingredients 10 Steps:
Melt butter in saucepan, and sauté onion and carrots until tender. Blend in flour, paprika, dry mustard and bouillon cubes. Gradually stir in milk and water. Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil. Remove from heat. Gradually add cheese, continually stirring until melted. Serve immediately sprinkled with chopped parsley.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.
Yield 6 Number Of Ingredients 6 Steps:
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
