Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Finely chopped bacon
- 1/2 Green bell pepper, chopped fine
- 1/2 cup Chopped celery
- 1/2 med Onion, chopped fine
- 2/3 cup Flour
- 1 Stick butter
- 3 quart Milk
- 1 Pimiento, drained and chopped
- 1 cup Chicken bouillon
- 1/2 tsp Garlic powder
- 1 1/2 lbs Cheddar cheese, grated
- 1/2 lbs Provolone cheese, grated
- 1/2 cup Beer
- 1/4 cup Chopped parsley
- Salt and pepper to taste
- =
Directions
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.
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.