Reviewed: Sep. 26, 2011

I followed the recipe for everything except the cheese and I subbed the listed cheeses for a cheddar and jack four cheese prepackaged mix that I had on hand. I am minimally skilled in the kitchen (putting it nicely) and it turned out great! I did add some fresh green onions when serving and we had french bread to dip!

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Reviewer:

Mrs.RachelM

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

Reviewed: Sep. 10, 2011

Delicious! The best, most authentic beer cheese soup I've ever made. I omitted the celery and replaced the dry mustard with a couple squirts of yellow mustard. I will be making this again. Also, it's great leftover IF you stir it while heating it through on the stove. This takes care of the clumping problem that people have referred to.

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Reviewer:

theidahopotato

Reviewed: Jul. 22, 2011

Made this with some additional garlic and used homemade vegetable stock instead of canned chicken. Turned out AWESOME. Love this soup. Thanks!

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Orstschoolmom

Reviewed: Feb. 3, 2011

I thought that this was wonderful, but my husband did not like it at all. Don't think that it was the recipe. I think that he just doesn't care for beer cheese soup. Probably won't make it again, however.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Dec. 8, 2010

This recipe would be good for fondue cheese, but with a little tweeking, adding more beer, chicken broth, adn butter milk, gets it to a soupy consistancy. I also added Real Bacon pieces into it with the onions, carrots, and broccoli. delicious!

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Reviewer:

SamanthaJae

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Living In: Byesville, Ohio, USA

Reviewed: Nov. 16, 2010

This is a super easy and super yummy recipe. The best part is the ingredients are things you always have on hand. I followed the other reviews and added 1/2 tsp nutmeg, left out the veggies, and added 1/2 c milk. I liked it a little thicker.

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Reviewer:

mishy

Reviewed: Oct. 23, 2010

Delicious! Rich and creamy = exactly what I was looking for to fulfill my craving. Plus it couldn't have been any easier to make. My changes: I went with suggestions from others and ended up using 2 cans of broth, I only had mild cheddar so I used that instead of the varieties, didn't blend it, and used about half a bottle of hefe-weizen (if I used more it would've been TOO beer-y, but then I'm not much of a beer fan). Served it with Il Fornaio frozen rolls. Perfect soup for a cozy fall day, look forward to making it again. Thank you so much for sharing this recipe.

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Reviewer:

lvchickie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: May 12, 2010

It did turn out as the recipe says, but I personally did not like the beer and cheese combo, nor did my husband. However, this makes a great cheesy vegetable soup without the beer! =)

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: Mar. 7, 2010

I agree with an earlier post that this was too thick to be a soup. I added an additional can of chicken stock. Also, there was a bizarre flavor in this soup that just didn't taste right. I would recommend that you use a regular, light beer. I used an ale. I wouldn't make this again.

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BRIANPIERQUET

Reviewed: Jan. 24, 2010

5 stars for "it doesn't get much easier than this" and "hearty delicious'ness". The diced carrots in this recipe give the soup a very pretty color. I would not omit them. Garnish with a bit of freshly chopped chives and toasty croutons. A definite keeper!

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