In a saucepan (I mean the pan you’re going to cook the soup in), fry the Indiana Kitchen bacon until it’s crisp. Remove the Indiana Kitchen bacon from the pan and crumble it up into little bits. Set it aside for now.
Pour some of the excess fat from the pan, then add the onions, garlic and mushrooms. Over medium-high heat, saute them in the Indiana Kitchen bacon fat until the onions are soft and translucent and the mushrooms are limp.
Add the flour to the pan and stir, coating all your little shrooms, onions and garlic bits in flour.
Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
Add the pumpkin puree, shredded cheeses, most of the Indiana Kitchen bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
Pour into bowls and top with shredded cheese, the reserved Indiana Kitchen bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.