BEER CHEESE SOUP

6 slices bacon
2 cloves garlic, minced
1 1/2 cups minced onions
1 cup julienne green pepper
3 cups chicken broth
1 (11- to 12-ounce) bottle or can beer
1/3 cup flour
2 cups shredded Cheddar cheese
Salt
Cayenne pepper
2 Tablespoons cream Sherry

Cook bacon until crisp.  Drain, reserving 2 to 3 tablespoons bacon fat.  Crumble bacon and set aside.  Sauté garlic, onions and green pepper in reserved bacon fat until tender.  Stir in chicken broth. Add beer and bring to a boil.

Toss together flour and cheese and blend into soup a handful at a time, letting 1 batch melt before adding another.  Return mixture to boil and cook, stirring constantly, until lightly thickened.  Season to taste with salt and cayenne pepper.  Stir in Sherry.  Top with crumbled bacon. Makes 4 to 6 servings.