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Beer Cheese Soup


BEER CHEESE SOUP
Bennigan's Copycat Recipe

Serves 6

1/2 cup diced onions
1 can tomatoes, diced, with juice
1 lb. Velveeta cheese cubes
1/2 stick margarine
1/4 cup flour
dash white pepper
1/2 cup beer
1 quart chicken stock

Drain tomatoes, reserve juice. Dice tomatoes, return to juice and set aside. Add chicken stock to a large pot, place on stove and begin to heat. In a stock pot, melt margarine over medium heat; add diced celery and onion, saute for 3 minutes. Using a wire whisk, add flour and stir together. Continue to stir and cook for 2 minutes. Sauce will be very thick. Add the warm chicken stock to the sauce, completely mix until smooth. Add Velveeta cubes, tomatoes and juice, and white pepper. Stir mixture well. Stir occasionally until the cheese has melted completely, or the soup may have lumps when it cools. Once the cheese is melted, pour in the beer and stir in well. Serve hot.