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Reviewed: Nov. 5, 2008

PERFECT! and simple to make. Budweiser makes it. Would not change a thing. I used extra sharp cheddar which I really thought gave it that "super cheesey" taste I was looking for. Can't wait to make this one again.

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Dae Daes Mom

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Grass Valley, California, USA
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Reviewed: Oct. 23, 2008

I'm vegetarian, so I used vegetable broth instead of chicken broth. I didn't have dijon mustard, so we substituted regular. It was delicious!

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grandios00

	Cooking Level: Expert
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Reviewed: Oct. 6, 2008

A good version of beer and cheese soup. I added garlic to the mix, and I also added some pieces of cooked bacon to the soup before serving. Always a hit.

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mrmanning

	Cooking Level: Beginning Living In: London, Ontario, Canada
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Reviewed: Oct. 5, 2008

this was an average cheese soup, made exactly as written, salt and peper to taste. Seems it was missing a pop, of richness, but it was eaten by all. Might make again, but will keep looking for a better cheese soup

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Dennis in Colorado


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Reviewed: Sep. 24, 2008

Great, easy recipe. I cut back a little on the veggies, but otherwise follow as directed. Great taste & consistency. Serve with white popcorn on top.

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Patti


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Reviewed: Sep. 5, 2008

Great basic beer cheese recipe. We lacked 8 oz of chedder cheese so we used 4 oz chedder and 4 oz pepper jack- which gave it a lite kick. I had to add more flour. Used Pabst for the beer- which I scared about and it still turned out great but only added 6 oz of PBR.

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Bakery Girl


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Reviewed: Jul. 5, 2008

Great recipe! I added a bit more dijon mustard and a bit of freshly ground pepper in the final stages and it turned out great. Also, I used a can of Coors Light and it tasted fine to me. Thanks for sharing!!!

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Danny

	Cooking Level: Intermediate Home Town: Hollywood, California, USA Living In: San Diego, California, USA
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Reviewed: Mar. 4, 2008

LOVED IT!!! I also used cheez-wiz and it created a very creamy texture. I didn't have any bear (hubby drank it all) and it still turned our wonderful. I even had enough to bring to work the next day and reheated great. I plan on making this again soon. I

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kelly


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Reviewed: Dec. 27, 2007

Great taste! I doubled the recipe. I separated the veggies from the liquid in a strainer. Then used half the liquid (in the food processor) to puree the veggies. I used the food processor again to mix the rest of the liquid with the flour and cheese. The added the cheese mix to the veggies, then the beer. Husband went back for seconds...

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G Cramer


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Reviewed: Oct. 22, 2007

Great recipe! Remember to use a regular(not light)beer if you want a stronger beer flavor.

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FiremanTom


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Reviewed: Oct. 17, 2007

I changed this recipe a little bit. My roommates don't like onions and I do not have a processesor or any way to puree the vegetables in this recipe. So instead, I used a can of french onion soup. I also used to bags of cheese (Chedder and Colby&Monteray Jack). I also chicken and a touch of sugar. Roommates loved this. I served it with flat bred.

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Juj2003


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Reviewed: Jan. 29, 2007

I really enjoyed this recipe. Instead of the shredded cheese, I use Cheese Whiz - which makes it really creamy. Thanks for sharing!

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6 users found this review helpful

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scoddin


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