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Swiss Cheese Soup

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By Jorj Morgan

Posted July 23rd, 2007

Jorj Morgan is the author of At Home in the Kitchen: The Art of Preparing the Foods You Love to Eat, (2001, Cumberland House Publishing)

At Home in the Kitchen: The Art of Preparing the Foods You Love to Eat

Servings:	8
Author Notes:	The consistency of this soup is smooth and velvety. The beer and the sherry add much to the aroma and flavor. Don't fret about the kids, the alcohol actually cooks out of the soup. This recipe is part of Jorj's easy Halloween party for 20 plan. Click here for the rest of the party details.
Ingredients:	1/4 pound bacon, cut into pieces, about 4 to 6 slices 1 medium yellow onion, diced, about 1/2 cup 1/4 cup chicken soup base 7 cups milk divided into 6 cups and 1 cup 1/2 teaspoon hot pepper sauce 3/4 teaspoon Worcestershire sauce 1/4 cup cornstarch 1 pound Swiss cheese, shredded, about 2 cups 1 can (12 ounces) beer 1/2 cup dry sherry 1/4 teaspoon ground nutmeg fresh chives, chopped
Instructions:	Serves 6 to 8 Preparation Time About 1 Hour 1. Cook the bacon pieces in a skillet over medium high heat until crisp. 2. Add the onions and cook until they are soft but not brown. Drain off the fat. 3. Add the chicken stock to the skillet and stir for several minutes until thickened. Remove from heat and set aside. SIMPLE SHORTCUT: Chicken soup base is a concentrated form of chicken bouillon. It can be found in most supermarkets. One jar will last a long time. Substitute with chicken bouillon dissolved in a small amount of water. 4. Pour 6 cups of milk, the hot pepper sauce and the Worcestershire sauce into a large pot. Stir over medium high heat. 5. Add the bacon and onion mixture to the milk and stir. 6. Mix the remaining 1 cup of milk with the cornstarch and add to the hot milk. 7. Stir the soup until it begins to thicken. 8. Add the cheese and the beer stirring constantly. 9. Remove the onion and bacon pieces with a slotted spoon (or strain the soup through a colander), when the cheese is completely melted. 10. Add the sherry into the strained soup. Season with nutmeg, salt and freshly ground pepper. Cover the pot and simmer over low heat for 5 - 10 minutes.