Banana's Canadian Cheese Soup

Courtesy of Jennifer 12/14/14.

Serves 12 or more

  • 2 Tbs Butter

  • 2 Tbs Oil

  • 1 sm clove of Garlic

  • 1 cup Celery (finely chopped)

  • 1 sm Onion (finely chopped)

  • 1 cup Carrots (finely diced)

  • ½ cup Green Peppers (finely diced)

  • 3 Cups ½ and ½ Cream (scalded)

  • 1-1/2 lbs grated Cheddar Cheese

  • ½ cup Beer (room temp)

  • 4 Cups Chicken Broth

  • 4 Bay Leaves

  • ¼ tsp Tobasco

  • ¼ tsp White Pepper

  • 1 Tbs Maggi

  • Salt to taste (go easy)

Note: It is important that the veggies (celery, onion, carrots and peppers) completely lose their identity – perhaps, grate them.

Mash the garlic with a little salt and your fingers.

Heat butter and oil in large saucepan. Add vegetables and garlic. Saute for 5 min. Add chicken stock and seasonings (not salt) and simmer uncovered for 15 min. Remove Bay Leaves. Add grated cheese to warm mixture (not hot) slowly – 1 Tbs at a time, stirring constantly. When all cheese has melted, slowly add the luke warm scalded ½ and ½ cream and beer.

Use low heat at all times. To reheat, use a double boiler.

Optional: sprinkle cooked bacon bits on top.