It was ok as a base, but I had to add more beer, more cheese, more Worcestershire sauce, and a lot more cornstarch. I used generic-brand sharp cheddar cheese, pre-grated, and had no problems with graininess. I think that was due to the fact that I added the cornstarch slurry before the cheese & 1/2 and 1/2. I didn't boil it after that, as that could cause the cheese to separate. It was pretty good after I made the adjustments, but without them, it wasn't what I was looking for in an authentic beer cheese soup.
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