Baby Doe's Beer Cheese Soup

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Baby Doe's Recipe

8 cups milk

2 tsp Tabasco sauce, or to taste

4 tsp Worcestershire sauce

4 tbsp chicken seasoning base

1 pound jarred Cheez Whiz

6 tbsp cornstarch

⅓ cup cold water

1 can beer, preferably dark ale, opened for several hours

cayenne pepper, to taste

subheading: OR:

6 cups milk, divided

½ teaspoon Tabasco sauce, more if desired

3 tablespoons Worcestershire sauce

1 ½ slice bacon, coarsely chopped, cooked till crisp

⅓ cup onion, coarsely chopped, cooked till soft in bacon grease

2 tablespoons chicken seasoning base

4 ½ tablespoons cornstarch

1 jar (16 ounce size) Cheez Whiz

12 oz dark ale, room temperature, opened for several hours

directions

Combine 5 ⅔ cups milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.

In a heavy skillet, saute bacon until crisp; pour off half the fat. Add onion; stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4 minutes.

Add bacon mixture to milk mixture and heat over medium heat. When milk begins to steam (at about 180 degrees F) combine cornstarch and reserved ⅓ cup milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens.

Add Cheez Whiz, stirring almost constantly. Stir in beer, including the foam. Strain through a metal mesh strainer into a large bowl. If necessary, reheat.

Note: Ingredients may have been altered from the original.

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