Cheese and Beer Soup

Ingredients

 * 1 cup finely chopped bacon
 * ½ green bell pepper, chopped fine
 * ½ cup chopped celery
 * ½ medium onion, chopped fine
 * ⅔ cup flour
 * 1 stick butter
 * 3 quart milk
 * 1 pimento, drained and chopped
 * 1 cup chicken bouillon
 * ½ tsp garlic powder
 * 1½ lbs cheddar cheese, grated
 * ½ lbs provolone cheese, grated
 * ½ cup beer
 * ¼ cup chopped parsley
 * salt and pepper to taste

Directions

 * 1) Cook bacon until crisp, remove from pan and reserve.
 * 2) In about ¾ tsp (2 oz) of the bacon drippings, sauté bell pepper, onion and celery.
 * 3) Make a roux by mixing flour and butter over a warm burner of the stove.
 * 4) When it starts to brown, add milk slowly, mixing all the while.
 * 5) Add the mixture of sauted vegetables, bacon, pimento, bouillon, and garlic powder.
 * 6) Heat over medium heat.
 * 7) When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
 * 8) Add beer to the soup.
 * 9) Reduce heat to simmer and simmer uncovered for 20 minutes.
 * 10) Just before removing soup from stove, mix in parsley for color.
 * 11) Add salt and pepper to taste.
 * 12) Freezes well.