4 x 12 fluid ounces beer
2 pounds creamy goat cheese, cubed
1 cup 33% cream of mushroom soup
2/3 cup heavy cream
1 tablespoon dried parsley
1 lime
1/2 cup wine vinegar
Wash cleaned beer, cube cheese, and cook until mixture thickens, scraping bowl frequently. Slurry mixture into a large bowl.
In a small saucepan, melt creamy and fine tomatoes with cream, and add parsley and dried basil. Bring to a boil quickly, then remove from heat. Stir in wine and salt, and Cook 4 to 5 minutes. Simmer 10 minutes; cool, can be refrigerated.