Created by dienia b on October 23, 2021
Step 1: A large heavy- bottomed stock pot over medium heat,
Step 2: Render bacon, remove
Step 3: Add butter, yellow onions, celery and carrots.
Step 4: Cook over medium heat until vegetables are soft and onions are clear.
Step 5: Remove vegetables
Step 6: Toast white medium-grain rice in fat over medium-low heat for 5 minutes, stirring constantly.
Step 7: Add Killian’s Irish Red beer, water, Worcestershire sauce, salt, white pepper, granulated garlic, cayenne pepper and Dijon mustard to the pot.
Step 8: Bring liquid to a simmer.
Step 9: Continue to simmer until rice is mushy, 40 minutes.
Step 10: Use stick blender now
Step 11: On medium heat, add cream
Step 12: Add cubed Wisconsin sharp cheddar a little at a time while stirring.
Step 13: Once all cheese is added
Step 14: Blend soup in the pot using hand-held stick blender again .
Step 15: Add veggies back in
Step 16: Garnish with bacon and parsley