Against my better judgment, I followed the instructions exactly. The finely chopped vegetables never got very soft and I cooked them for about 30 minutes. It smelled great, but the texture was disappointing. We ended up straining out the vegetables. I used a bottle of Sam Adams Boston Ale, but it was a little bitter. I will make this again, but with the following 2 changes. I will saute the vegetables in butter until they are extremely soft, then I will simmer in the broth and a pale ale.

As is, this soup rates a 5. It's delicious, relatively simple, and includes my favorite veggies to have in creamy soup. I've made it a few times, just like the recipe and changed it once, adding diced red pepper, and cumin, along with half pepper jack, garnishing with tortilla strips, for a southwestern thing. Both versions are on semi-regular rotation now! Not only is this a great recipe, but it's a good jumping off point, too. Also, the flavor of the beer really shines through, and dark beers work better (not stouts, but a heavy lager is perfect!).

Simple and delicious, earns bonus marks for freezing well. However, I don't recommend putting popcorn on the top - mine turned soggy within moments, so I scooped the pieces out and substituted for croutons instead. Otherwise, no problems! This is a definite keeper.

This is the first beer cheese soup I have tried to make and it turned out great! I've had differant varieties of it at differant Super Bowl parties over the years and Have always enjoyed it. The only thing I did a little differant is I grilled some Brats untill well done and smokey then ground them up and put them in the soup. It was AWESOME! Go Seahawks!! Also used a little more cheese + one cup of shredded parmigon chese and a bout 2 bottles of henrys fall lager.

This Chicagoian knows that any cheesehead recipie is going to be good! It has the right blend of spices. I used a little different cheese...I used a 2 year aged Wisconsin white cheedar (to make it even more Wisconsin-like). My beer of choice was Blue Moon. This made for a very warm and fuzzy feeling! Served with a hot pretzel!

I mixed the flour in with the grated cheese before adding it, essentially coating the cheese bits, which allowed for easier blending/melting of the cheese and less need for added fat. Crumbled bacon or small pieces of cooked sausage are nice additions. Popcorn is a tasty topping, but I served it on the side, so one could add it while eating.

I've been a Wisconsinite most of my life (am originally from Minnesota) and while I don't proclaim to be a Beer Cheese Soup expert I do know what I like and I do know what tastes good. And this is some good soup! Given some of the reviews I had extra flour on hand in case it was too thin, and Velveeta in case it wasn't creamy enough. This needed neither. I wasn't crazy about the cooking method which I believe wasn't as good as it could have been. I didn't like the idea of boiling the vegetables rather than sweating them, and two different mixtures, a "beer mixture" and a "cheese mixture" was totally unnecessary. I sweated the vegetables in the butter for about 10 minutes, added the flour, then cooked that another couple of minutes. Stirred the half and half in gradually, added the beer, chicken broth, mustards and Worcestershire sauce, brought it to a boil and simmered for about 10 minutes, stirring fairly constantly, until creamy and thickened. I removed it from the heat, then stirred in the cheese a little at a time until combined. I garnished each serving with crisp, crumbled bacon which only gave it an extra flavor punch (I swear bacon makes EVERYTHING taste better!). This is creamy, silky smooth, not too cheesy but cheesy enough, and very pleasantly flavored. Sometimes cheese soups (especially in restaurants) can be gloppy and pasty but this was refreshingly light by comparison. So while the cooking method needed work this still is a solid four star recipe.

I'm also a Wisconsin native, and have had my share of Beer Cheese Soup around this fair state. This one just didn't do it for me - mainly because it just wasn't rich and creamy. The rest of the family enjoyed it though.

I make a lot of soups, but this one was the best yet! A wonderful blend of Wisconsin favorites. Didn't have dry mustard, so used the mustard you put on hotdogs and it turned out delicious. Husband raved and craved!

This is the best beer cheese soup I have ever had! I wouldn't change a thing.