Reviewed: Nov. 22, 2005

For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and easy to make. Somebody tell Mike, the secret recipe is out.

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48 users found this review helpful

Reviewer:

Emily

Reviewed: Oct. 18, 2002

This was great! I used low fat cream of chicken soup, low fat processed cheese, and light beer. My boyfriend never had a clue. It was still rich and creamy, but with less fat. I also left out the boullions to cut down on the salt and added garlic and basil to spice it up. Wonderful!

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27 users found this review helpful

Reviewer:

LPTHOMPSON

Reviewed: Jan. 21, 2007

I highly recommend forgoing the velveeta yuk :) I used 1 can of cream of chicken & one can of cream of broccoli. Instead of fake cheese, I used 8oz of cabot sharp cheddar & 8oz cabot montery jack. I used dogfish head 90 minute IPA so there was a little bite, but it was mellowed out by the montery jack, I also used fresh cauliflower - delicious!!!

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25 users found this review helpful

Reviewer:

Yada

Reviewed: Nov. 27, 2007

After reading the reviews I can see where this soup can turn out a bunch of different ways with different tastes. I use 4 cups of chicken broth instead of boullion and water. I also omit the califlower, brocoli, and carrots. The onion and potato are perfect for this type of soup plus the leftovers don't get soggy. I recommend using a beer that doesn't have a bitter aftertaste. The darker the better for true beer cheese soup flavor. This recipe freezes well. I highly recommend this to anyone who loves a good beer cheese soup.

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21 users found this review helpful

Reviewer:

NurseBuck

Cooking Level: Expert

Living In: Decatur, Alabama, USA

Reviewed: Feb. 9, 2003

Being from Wisconsin, this is my husband's and my kind of soup! We absolutely love it. I do not use bouillon cubes though because they are too salty. Instead, I use either chicken broth from a can or "Better Than Bouillon" paste from a jar. I also substitute a bag of California Blend (broccoli, cauliflour, carrots) frozen veggies instead of just broccoli. Thank you for sharing Naomi!

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19 users found this review helpful

Reviewer:

BTHIELKE

Reviewed: Feb. 20, 2008

I have found after making this soup twice that I would leave out the broccoli. The two times I made the soup it was wonderful - but the broccoli stole the show. I made it for clients and they thought it was cheese & broccoli soup. Next time - more potato,carrot and cauliflower, less water and 18oz of beer.

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10 users found this review helpful

Reviewer:

Jarod

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 1, 2006

Oh my heavens ..This was perfection! My husband said this was one of the most fabulous dinners he had ever had - I served it up with a great Bruchetta recipe from here! I did not change a thing except I made it in a crockpot and simmered it for hours. YUMMY!!!

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10 users found this review helpful

Reviewer:

MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

Reviewed: Sep. 17, 2007

I'm not really sure what kind of soup this is. It's not broccoli cheese or beer cheese but the two of them put together. I too am from Wisconsin and am used to a much thicker version of this soup minus the broccoli. The recipe is good, but it's not a traditional beer cheese soup.

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7 users found this review helpful

Reviewer:

MONTYMUTT

Reviewed: Oct. 30, 2010

very, very good. Rich, but not too much so. I did not add the broccoli/cauliflower mix. It didn't need it at all.

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4 users found this review helpful

Reviewer:

mmmom

Reviewed: Mar. 12, 2006

This is so very good! I used New Belgium Sunshine Wheat (those living in CO know it!) and I think it was too mild. I'll probably try Fat Tire next time. But I really loved this, especially with all the great veggies. And it's so fast and easy!

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4 users found this review helpful