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: Kellys Restaurant, in The Orlando Sentinel, 10/24/91 Posted by Cindy Tarsi. Courtesy of Fred Peters.
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|Serving Size: 1 Serving (2737g)|
|Recipe Makes: 1|
|Calories from Fat: 5247 (75%)|
|Amt Per Serving||% DV|
|Total Fat 583g||777 %|
|Saturated Fat 339.3g||1696 %|
|Monounsaturated Fat 176.5g|
|Polyunsanturated Fat 27.5g|
|Cholesterol 1556.9mg||479 %|
|Sodium 10508.1mg||362 %|
|Potassium 3191.1mg||84 %|
|Total Carbohydrate 144.6g||43 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 137.6g|
|Protein 290.9g||416 %|
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Calories per serving: 6993
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