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Reviews Date product posted
Sat November 4, 2006
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Description: Creamy and Hearty
Ingredients: 6 slices bacon, cut into 1" pieces
1 large onion, diced (not too small...you're going to strain it out later, so don't panic )
4 TBS powdered chicken stock
6 cups half & half, heavy cream, or combination of both(divided - five cups and one cup)
1 tsp hot pepper sauce
1 tsp worcestershire sauce
1 TBS dijon mustard
3 TBS cornstarch (or another, more Atkins-friendly thickener)
1.5 lbs. Swiss Cheese, shredded
1 can Michelob Ultra
1/2 cup dry sherry
2 lbs. ham, chopped fine in a food processor
How To Prepare: Cook bacon in a skillet over medium high heat til crisp. Add onion, cook until tender. Stir in chicken stock powder, and stir for about a minute until smoothly integrated. Meanwhile, put five cups half&half, hot sauce, mustard, and worcestershire sauce in soup pot. Begin heating over Med. Low. Add the bacon/onion/bouillion mixture, and stir. Mix the remaining cup of half & half with the cornstarch (or other thickener), then add to the soup mixture, stirring constantly. Bring to a simmering bubble over medium heat, stirring frequently. Then, strain through a colander to remove onion and bacon pieces (discard the bacon and onion pieces). When you return the creamy stuff to the soup pot, then stir in the shredded cheese and the beer, stirring constantly until completely melted. Next, add the ham and sherry, plus plenty of coarsely ground pepper. Lower heat to Medium Low, and cook for about 15 minutes, stirring frequently.
Number of Servings: 10
Effort (Easy, Average, Difficult): Average
Way too much time on my hands!
 
Posts: 22,903
Registered: January 2003
Location: Beautiful Tampa Bay Area



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