It did have a pretty strong beer taste, but it was just shy of being too overwhelming. I just used the stuff my dad drinks, a brand called Third Shift. I added about a cup of extra cheese because I thought the flavor was a little heavy on the beer and a little light on the cheesiness. It was really hard to tell if the cheese was all melted or not because the soup was very opaque, but even though I came across a couple pieces that weren't totally melted when eating, it didn't affect the flavor. I used not quite 1/3 cup of onion and that seemed to be plenty. I didn't have any of the problems with runniness or gritty texture that other people mentioned, but I used my mom's suggestion on preventing this. I took a cup of the hot soup and poured it into the bowl with the cornstarch and water, mixed it, and then poured that mixture into the main soup pot and stirred. I'm not sure what this does exactly, but since the end result was thick and not grainy, I probably will use this method again next time I make the soup. We didn't have any bacon, so my mom prepared homemade croutons to serve with the soup. They tasted really great by themselves, by kind of lost their flavor once put into the soup. I'm not exactly sure how she made them, but all she used was bread, butter, parmesan cheese, and garlic salt.
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It did have a pretty strong beer taste, but it was just shy of being too overwhelming. I just...