94th Aerosquadron Beer Cheese Soup
  • Servings: 10
  • 6 cups milk, divided (1/3 cup & 5 2/3 cups)
  • 1/2 -3/4 tsp Tabasco Sauce
  • 3 Tbsp Worcestershire sauce
  • 1 1/2 strips bacon, coarsely chopped
  • 1/3 cup onion, coarsely chopped
  • 2 Tbsp chicken bouillon granules
  • 4 1/2 Tbsp cornstarch
  • 16 oz jar Cheez Whiz
  • 12 oz beer
  1. Combine 5 2/3 cups milk, Tabasco, & Worchestershire sauce in a large bowl. Stire to combine well.
  2. In a large stock pot, saute bacon until crisp. Pour off half the fat.
  3. Add onion to skillet and cook until wilted.
  4. Add chicken bouillon to skillet and cook 3-4 minutes.
  5. Add milk mixture to bacon mixture and heat over medium heat
  6. Combine cornstarch and 1/3 cup milk in a separate bowl, stirring until smooth.
  7. When milk/bacon mixture begins to steam, stir milk/cornstarch mixture in, stirring frequently until soup thickens.
  8. Add Cheez Whiz, stirring constantly
  9. Stir in beer, including foam
  10. Strain through a metal mesh strainer and serve.
This is the signature dish of a restaurant my husband and I really enjoy. When we lived thousands of miles from the nearest one, I found the recipe on the internet so we can enjoy it wherever we are. It's not easy to make, but it is really good.