Categories: Soups/stews, Cheese/eggs 
      Yield: 1 servings 
  
      1 c  Finely chopped bacon                     -chopped 
    1/2    Green bell pepper, chopped          1 c  Chicken bouillon 
           -fine                             1/2 ts Garlic powder 
    1/2 c  Chopped celery                  1 1/2 lb Cheddar cheese, grated 
    1/2 md Onion, chopped fine               1/2 lb Provolone cheese, grated 
    2/3 c  Flour                             1/2 c  Beer 
      1    Stick butter                      1/4 c  Chopped parsley 
      3 qt Milk                                     Salt and pepper to taste 
      1    Pimiento, drained and           
  
  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.  (High will scorch milk). 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. 
   
  Makes 1 gallon or 10 servings. 
   
  Source:  Kelly's Restaurant, in The Orlando Sentinel, 10/24/91 
   
  Posted by Cindy Tarsi. Courtesy of Fred Peters.