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.
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