The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jun. 22, 2009
I don't really follow recipes, but I used this as a jumping off point for a soup appetizer and it worked out great! I even made a smaller pot for myself for lunch the next day (except with some old cheap wine I had left in the fridge), and it worked great. Used flour and butter to make a rue to thicken it, because it's what I had on hand, and a mixture of sharp and mild cheddar to keep away some of the bitterness of sharp. Very good.
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Cyn
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jun. 8, 2009
This being the first time Ive made Beer cheese soup, it was pretty tasty. I used Stella Artois, and it had a strong taste. Ill use 1/2 the beer next time, and I caramelized the onions before adding the beer. For cheese, I used smoked cheddar and that gave a great flavor. And next time, Ill use heavy cream instead of half and half to give a thicker consistency. All in all, it was good.
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Cooking Level: Expert

Home Town: Garden Grove, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: May 26, 2009
Wonderful! Very rich and full of flavor. My husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: May 18, 2009
My husband made this (one of the few times I have ever seen him follow a recipe for anyhting). I had been hesitant but was very pleasantly surprised. We decided mid-afternoon on a rainy day we wanted to try a new soup recipe. IT was incredible how a delicious soup could be this easy and relatively quick to make on the spur of the moment.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 23, 2009
i followed the recipe but then added an extra cup of cheese and doubled the worsteshire. to finish it off i added cut up pieces of bratwurst soaked in beer garlic and onions all day. it was far better than any i've had before
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apd

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 2, 2009
Oh yeah. A flavorful beer even adds more dimension (Used 1554 beer). Loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 26, 2009
Very good! I used dark beer one time (Shiner Bock) and Budweiser one time. The dark beer gave it a much more complex, interesting flavor. The Bud didn't do much for it at all. I also followed the advice of another commenter and dissolved the cornstarch in the chicken broth then added it and brought it to a boil, then added beer and brought to a boil, then slowly added the cheese by the small handful (I used sharp cheddar) and let it dissolve before adding more, stirring very often. I also cooked and crumbled some bacon for sprinkles and bought a loaf of dense, dark German bread which I toasted. Very delicious and easy! 2/26/09 I just noticed a mistake: I add the cream before I add the cheese. But, I have changed the way I make this soup! I make it all the time. I have been cooking 1/2 lb. of bacon in pot then cooking the onion and garlic in bacon grease. I changed it around and now use the beer to deglaze the pan, then bring to a boil for 3 minutes, then add chicken broth and cornstarch and bring to a boil. Next I turn the heat down and add the cream or half-n-half. I do slowly add the cheese by sprinkling it over the surface of the liquid and letting it melt. I stir that in and then repeat til I used all the cheese. I serve the crumbled bacon and sour cream for toppers. I also put a whole yellow onion in and I think it makes the soup more filling. My soup is usually pretty thick so I just add more chicken broth to make it the consistancy I like and that includes
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 26, 2009
In terms of flavor, something was missing. It was too bland and too beer laden for my liking. Too, I like a thicker soup than this recipe turned out to be. I also ended up with cheese granules, despite following the recipe to a "T." I was disappointed to be sure and almost gave the recipe a "2," but I think it has potential if one follows some of the reviewer suggestions.
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Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 23, 2009
Very rich. I served it with meatballs and it was a great combination.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 16, 2009
Awesome and Easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Dec. 28, 2008
Very nice and smooth, but needs a little kick for more flavor. I tried a little liquid smoke to help the bacon, and it worked. Just a little, though.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.83 star rating.
Reviewed: Nov. 9, 2008
This turned out grainy for us too. I followed the recipe exactly (for once) and we were not impressed.
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Cooking Level: Intermediate

Home Town: Polson, Montana, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Nov. 9, 2008
The flavor was nice (would have been better if we had a stronger beer). Mine curdled and had a very grainy texture; I don't know if that was the recipe or just me. Will try again, with stronger beer to get more flavor, and hope for the thick, smooth, velvety texture of the restaurant soups I'm looking for.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Nov. 1, 2008
I gave this recipe three stars..even though when all was said and done it turned out great! I didn't care too much for the recipe "as is" so after I had a few bites, I boiled potatoes, carrots, and 1 chicken bullion cube until tender. I also threw some polish sausage in a pan to heat, and then cut length-wise and sliced small pieces. With all of the extra add-ins, the soup was wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Sep. 24, 2008
The idea of this soup is great. I found I had to make some changes. I added more garlic and more onion. I used 2 tsp of worcestershire sauce. I added an extra tbsp of cornstarch to thicken and I used 3 cups of cheese. It was a little grainy but it was still delicious. Next time I will serve in bread bowls.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Jul. 9, 2008
We LOVE this soup!! We like to add a little dry mustard & extra worsestershire....served with warm bread for dunking.....yumm
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Cooking Level: Intermediate

Living In: Daphne, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jun. 20, 2008
This is a very good recipe. Use additional cornstarch if it isn't thick enough.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: May 15, 2008
I have made this twice. Once exactly as written -- it was okay. Next time I reduced the beer by 1/2 and it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Apr. 21, 2008
I used a dark beer...instead of butter or margerine, I used bacon cut in small pieces. After the beer had time to "burn off" the alcohol, I put the base in a food processor to make the onion and bacon in to very small pieces. I didn't use any water but added the corn starch to the chicken broth(3 1/2 cups). Used 4 cups of sharp cheddar, 2 two cup pakages of Kraft preshredded....very good...both of my picky teens ate it up!
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Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 26, 2008
So. There I was, with my freshly cooked Mexican-seasoned chicken, all set to make Chicken Taco Soup for my family, when I realized, I had no beans. Well, we'd have had Chicken Tacos, but I'm also out of tortillas. By this time, I'm seriously craving something spicy with chicken and cheese, so, I found this recipe. I did use half the beer, substituted green onions, left out the water, added the cornstarch in with the stock, and will agree that the trick to "non-grainy-ness" is to add the cheese (I used 3 cups, pre-shredded) s-l-o-w-l-y... about 1/4 cup at a time, stirring well, over low heat. o. so I added my chicken, a can of tomatoes with chilis, and a TBSP of taco seasoning, and will probably use a thicker version of this recipe as a dip. thanks!
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

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