, that's some good soup. I've been on a quest to find a good beer cheese soup for the last few years, but unfortunately it's just not a common soup in restaurants. So I finally decided to make some. I was happy to find a good looking recipe that uses real cheese instead of Cheese-whiz (seriously, I can't believe some recipes use that ) or Velveeta (*hork*). The resulting consistency isn't as smooth as a recipe with "cheese product", but the very good taste of this recipe makes up for any less-than-smoothness. For beer I used 1 c. bitter, and 1 c. stout and wound up adding about 3 tsp total of hot pepper sauce for a nice little zing. This soup is very good with a nice heavy rye bread too. Kudos to the developer of this recipe, and thank you.

Reviewed On: Jan. 12, 2008

This is a very nice bread, just a little bit sweet and without too noticeable rye flavor for our tastes. I will very likely make this again. Thanks for the recipe.

Reviewed On: Dec. 9, 2007

I am not one to use any one recipe over and over again as I believe there may always be a better recipe out there somewhere. This recipe is one of the few exceptions for me. As I eat very little meat, I leave out the bacon, but I don't feel that it really detracts from the soup overall. Good stuff. Thanks.

Reviewed On: Nov. 13, 2007