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Beer Cheese Soup

Ingredients:

• 2.5 Quarts water
• 2.6 OZ Chicken Base
• 1/8 tsp. spice garlic powder
• 1/4 tsp. ground white pepper
• 12 oz. butter
• 12 oz. all purpose flour
• 1 lb cheese whiz
• 1 tsp. parsley flakes
• .5 oz. onions chopped
• 12 fl. oz. heaving whipping cream.

Directions:

Prep Notes: Put water, chicken base, garlic powder, pepper, and cheese whiz in soup kettle. Whisk together and bring to a boil.

In small pot, melt butter and add flour, cook 5 minutes for blonde roux.

When mixture in kettle boils, whisk in roux, cook 5 minutes.
Whisk in parsley and onions until blended, turn off kettle.
Whisk in cream until blended.
Serve immediately, garnish with fresh parsley.