I made this soup a little haphazardly, as I didn't have all the ingredients. But, as has been stated, it's a phenomenal jumping off point to make variations on. \ I began by halving the recipe, as I'm just cooking for myself and a few close people. I added a few thinly sliced strips of bacon to the vegetables in the beginning. I also added potatoes and took out the celery (I hadn't any available). For the dijon mustard, I used a spicy jalapeno mustard instead. The beer I used was Montana Brewing Co's "Summer Honey Seasonal Ale". A fairly dark ale with a hint of sweetness, not bitter. I read about serving it with a soft pretzel and it's a phenomenal idea! Mind you, I'm not from Wisconsin (South Dakota), so I can't claim this to be a "real beer cheese soup", I can claim it to be a pretty delicious soup with some beer and cheese and bacon!

Reviewed On: Aug. 31, 2011

Fantastic! I actually dosed it to an ice cream scoop and made mini "strawberry burgers" as we called them. Soo good. If you make your own whip cream it's highly recommended that you add some strawberry extract to it (from real strawberries of course) and use that. Super delicious!

Reviewed On: Jul. 29, 2009