Recipe by EMMALA
"This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!"
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celery ribs, chopped
1 1/2 cups
chicken bouillon cubes
ground black pepper
1 (16 ounce) package
shredded Cheddar-Monterey Jack cheese blend
1 (12 fluid ounce) bottle
I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.
I made this recipe exactly as stated and it began sticking to the pan. I salvaged the soup to another pan and added 3 T. of butter to aid in the sticking. (I was stirring frequently) It did not taste like the smooth creamy Beer Cheese Soup I have had before. Sorry but I did not find this appealing nor did my family.
Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer.
Very Good! I added sausage to it for added flavor. Nice on a cold day.
Very Good! I used an aged Parmesan Cheese..made it a bit salty. Would recommend using a less aged cheese or cutting back a bit. Otherwise great!
Excellent Beer Cheese Soup. My wife has been begging me to make it again since its Christmas debute.
Perfect! A huge hit!
Made this recipe exactly but omitted the potatoes and added mushrooms and smoked sausage. I thought it was a little too salty for my taste. Next time I will use the potatoes and use less parmesan cheese. Otherwise a good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Dark Beer Cheese Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 387
** Calories from Fat: 212
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