The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 7, 2009
It was good, but needed a little spice. I added salt & pepper. Next time I'll try a little worstershire as mentioned in another review. It is worth noting, this soup is thick. I added more chicken broth, but it was still thick. Next time I'll use it as a fondue.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 2, 2008
First time making cheese soup and I think it turned out excellent. I added a dash of wocestershire and nutmeg at the end. Yummy!
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Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.04 star rating.
Reviewed: Aug. 6, 2008
I'm sorry I gave this such a low rateing. I think I did something wrong. I did not alter the recipie and while it wasn't awful, it was far from what I was looking for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 12, 2008
My husband was very leery when I told him I was making Beer Cheese Soup and I really worried about the kids, but everyone loved it. I bought a hard bread and we dipped it more like fondue which someone else mentioned and I also added the nutmeg, but very good soup! I'll be making it again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 14, 2008
Oh, this was soooooo good! It DID taste just like the melting pot, and after we'd finished dinner, I kept going back to the small amount of leftovers I'd saved so I could have another small bowl of this soup. I wish we had more because I could eat it all night. It's just so savory, especially with granny smith apple cubes. I used 1/2 cup of flour, 3/4 cup of buttermilk, 12 oz. bottle of Miller Lite, and 1/2 cup of parmesan and mozzarella cheese shredded mix. I omitted the celery and carrots, and just left the onions chopped. Wow, I'm really wanting some more right now. How did it go so quickly?! Everyone at the dinner table said it was awesome, and they all said it was their favorite thing that they had tonight. This soup is now one of my little secrets. :)
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SM
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: May 3, 2007
YUM!!! I diced the carrots/onion/celery very small and didn't puree the soup -- we liked the texture of the vegetables. The soup was very thick -- I used vegetable broth instead of chicken broth and ended up using another half a can to thin out the soup. Served this with Guinness Bread (from this site) and beer margaritas -- yum!
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Cooking Level: Expert

Home Town: Canon City, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 29, 2007
I substituted 10 oz of shredded Tillamook Smoked Sharp Cheddar Cheese for the Cheddar and Monterrey Jack. It was just the right amount of zing. I think using an American type of beer, such as Miller Genuine Draft, will work better than fancy imports. I think this recipe serves 4, not 8.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 22, 2006
I didn't like this recipe at all. I'm sorry...I wish I did, but my wife and I both thought it was quite unpalatable. I'm not a picky eater either...could have been the beer? I used an English Ale...a waste of good beer. I'm giving it 2 stars only because it smelled good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 22, 2006
This was too thick as written....just add more broth! My boys did not like it because of the strong taste. Not sure if it was the cheese or beer! BUT, that was the recipe...right? I liked it a lot. Just add more broth because it is rather thick.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Hemet, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: May 8, 2006
I found this soup to be too salty which might be from using grated parmesan cheese ---would omit it or use shredded parmesan cheese. Also think the veggies should be cooked for at least 15 minutes before adding the flour ---and was way too much flour called for. Had a real mess thinning it out. But will try it again with a few adjustments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 30, 2005
Per the comments listed, I altered this recipe. I only used 1/2 cup of flour and added about 3/4 cup milk and 1/2 tsp of nutmeg. It was the perfect consistancy. I also deleted the celery and carrots from the recipe and did not place the onions in the blender. It added a little texture to the soup. I will definately make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 7, 2005
Thanks, I finally found a recipe for Beer cheese soup where the only cheese used was cheddar. I loved the blending of more than one cheese. I actually subsituted gruyere for the parm cheese gave it a nice blend of flavors!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 11, 2004
simply awful!!!! I couldn't even eat it!! Odd bitter taste, The Veggies wouldn't puree, will never make this recipie for beer cheese soup again!! What a waste of money!!
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 10, 2004
I am giving this recipe four stars, but not as a soup. It was much too thick and rich for a soup, but it made a great cheese fondue. Tastes like the cheese fondue from The Melting Pot. Next time I make it, I will cut up cubes of bread, apples, etc. and just dip them in!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Dec. 6, 2004
Very good recipe!!! We loved it! I added some cracked black pepper, as well as 1 tbsp worcertshire sauce. I also added some broccoli. The soup was very thick, I added a little more chicken broth and beer to thin it a little. I might add some milk to it for reheating to keepp it from getting too thick and clumpy. Will definately use again!
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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 18, 2004
Awesome recipe. Doesn't reheat well-a must eat on the first day (reheating makes soup get clumpy). Used a dark beer and had an excellent taste. Served in large buns that were carved out. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 9, 2004
By far the BEST beer cheese soup I have tasted, and I've tried many! This was very similar to a local Irish Pub's beer cheese soup. I do not like those beer cheese soups that use velveeta or american cheese. I did add a hint of nutmeg to this, though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 1, 2004
I followed the recipe exactly except for adding celery, and my family and I didn't like it at all. It had an odd, bitter taste.
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Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA
Living In: Brentwood, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 23, 2003
Wow, this soup is so yummy! My husband and I moaned and groaned our whole way through the meal. It was thick and tasty and absolutely delicious. I served it with crusty french bread, broccoli with garlic, and smoked salmon on the side. This is now one of my favorite soups! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 26, 2003
Amazing. Great taste. Easy to make. The hit of my last dinner party. Thanks so much!
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