Four Horseman Cheddar and Bacon Soup - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Four Horseman Cheddar and Bacon Soup


½ oz chicken base
1 qt water
4 oz fresh diced onions
4 oz fresh diced bulk carrots
4 oz fresh diced celery
4 oz flour
½ tbsp salt
¼ tbsp white pepper
1 pint half and half
1 can of your favorite beer
4 oz fresh diced tomatoes
8 oz shredded mild cheddar cheese
½ tsp Tabasco sauce
1 tsp Worcestershire
8 oz sour cream
8 oz of chopped bacon

Directions: Prepare chicken stock, mixing chicken base and hot water.  Cut onion, celery, tomatoes and carrots ¼ inch diced.  Saute bacon and add onions, celery, and carrots. Simmer on low, covered for 4-5 minutes.  Stir often and allow vegetables to "sweat".  Add flour, salt and paprika to make a roux.  Simmer on low for 5 minutes.  Gradually add chicken broth to the mixture above.  Stir until smooth.  Add half and half gradually. Stir until smooth, then add beer (room temperature).  Allow cream to begin to simmer, do not boil rapidly.  Add diced tomatoes, cheddar cheese, Worcestershire and Tabasco sauce.  Gradually heat soup to temperature.  Garnish with finely shredded cheddar and a dab or sour cream. 

Please note that a richer soup can be made by substituting heavy cream for half and half.

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