Cheese and Beer Soup

Ingredients

 * 1 	cup  	Finely chopped bacon
 * 1/2 		Green bell pepper, chopped fine
 * 1/2 	cup 	Chopped celery
 * 1/2 	med 	Onion, chopped fine
 * 2/3 	cup 	Flour
 * 1 		Stick butter
 * 3 	quart 	Milk
 * 1 		Pimiento, drained and chopped
 * 1 	cup 	Chicken bouillon
 * 1/2 	tsp 	Garlic powder
 * 1 1/2 	lbs 	Cheddar cheese, grated
 * 1/2 	lbs 	Provolone cheese, grated
 * 1/2 	cup 	Beer
 * 1/4 	cup 	Chopped parsley
 * Salt and pepper to taste

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