Reviewed: Nov. 3, 2009

This soup was delicious! My one complaint is that even after 30+ minutes of simmering the veggies, they still maintained a bit of a bite. Next time I will cook the veggies until tender then continue with the recipe as written. I'm sure I will be making it again soon as my husband has requested that we have it on a weekly basis.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Apple

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2009

Make sure to shred block cheese rather than using pre shredded cheese because pre shredded cheese does not melt completely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dustinhawes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

I am rating it a 5 star. My boyfriend Tay (Aaron) loved it so much, he ate three bowls in ONE sitting!!! I decided to add some beer brats, so I fried/braised them in Guiness for like 20/25 minutes, then I started in on the soup...I had decided to use Guiness, but ugh, I would not use Guiness again. Mind you I LOVE BEER. But it was so strong of a flavor. I will use something maybe like a ROLLING ROCK or something along the lines of that. I also froze half the batch, and I hope that it turns out to be yummy in a month or so when I heat it back up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tays Kitchen Doodle

Cooking Level: Expert

Living In: Jackson, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

Yummy! Two of my favorite things, Beer and Cheese. I used a Texas favorite beer, Shiner Bock. Did not have any cayenne pepper, but substituted with Chipolte pepper. Next time, I am going to buy a sharper cheese. We ommitted the popcorn and used pretzels as a garnish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAMCHEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

As a lifelong resident of Wisconsin, this soup passed the test. Much better than boxed versions, and still easy to make. Skipped the popcorn though and just added crackers. Also used high life light for the beer, because that is what I had on hand and still tasted great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

*I halved this recipe so my review will be based on the amounts for 4 servings.* I used one cup of fat free half & half and one cup of skim milk whisked with cornstarch instead of regular half and half. I also used wheat flour, low fat butter, fat free chicken broth, and reduced fat/calorie cheese. I put two cups of sharp cheddar and one cup of aged white cheddar that I bought from the deli (then shredded). I put in one cup of Fat Tire and next time will reduce this amount. I think the beer gives it a great flavor, but that was a tad too much. We don't have any dry mustard or dijon around so I left those out and don't think it made a difference. I used some extra hot pepper sauce and cayenne, and next time I'll put more. I left the Worcesteshire in and thought it added a nice flavor. I think the soup came out really yummy and I don't feel so guilty about eating it because I reduced calories where I could! I'm surprised that people complained about it not being thick enough. I actually found it a little too thick and added extra broth. Skipped the popcorn because it just didn't sound appealing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

prgr2007

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

I love this recipe!! You can taste almost every ingredient you put in it. I did use some ingredients that you may want to try, like Sriracha hot sauce, 4 cups of the sharp cheddar and 2 cups of Monterey Jack, and a fall beer, I used Dundee's Oktoberfest. So yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D. Mitchell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

This is delicious, my 15 and 16 year old boys ate 3 times more than I did. I thought it may become too liquidy so I added half of the veggie mixture, strained the liquid from the remainder of the mixture then added the remainder of the veggie to the cheese. Oh yeah, I also used 4 cups grated sharp cheddar and 2 cups grated swiss. The leftovers should be even better tomorrow.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kidscook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

My family is picky about vegetables, so I omitted them, and it was still excellent. I wanted a thicker soup so added 1/3 C. flour and 2 extra cups of shredded cheese - it turned out perfect. Other cheese soups I've tried have been lumpy, but this one has great smooth texture. Even my 9 year old loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RHOUSER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustard and the Worcestershire. Use two cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2009

I really wanted to like this one. It sounded great, even the picture looked good, but unappealing texture and smell ruined this one for me.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kauaikooking

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2009

I've never made soup with beer before. It was interesting, but I felt as if the beer overpowered the dish. I might make this again, but I would cut the beer in half. Also, because of the reviews regarding texture, I pureed my broth/veggie mixture for something smoother.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Betty Crocker

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

This soup is fantastic. I chopped the veg's in my food processor to keep them really small. I used Vermont extra sharp cheddar cheese that I graded myself. I used a lot more than what was called for to get the thickness I wanted after I added the soup stock. I also did not add all the soup stock to the cheese mixture so it wouldn't be to thin. I played around with it a bit. But it was worth it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Arliss

Cooking Level: Expert

Home Town: Pewaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2009

Very good. Rich. Actually tasted better the 2nd and 3rd day.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

anna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2009

I've never had this before and it was pretty good! I followed the recipe to a "T". The flavor of carrot was a little overwhelming. Next time, I would half the carrots and maybe add some finely chopped broccoli. The beer and the cheese make a really interesting flavor together! Thanks for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

I made this soup exactly as the recipe called for. Vegetables added very nice texture. I used Guinness Extra Stout beer which gave it a great flavor with the sharpness of the cheese. Each bowl was topped with diced Canadian Bacon... I give this soup 5 STARS!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nerak001

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

I made this to take to a soup "cook off". My mistake to bring a new, un-tried recipe, but it sounded so darn good and got great reviews, so I went with it. Too bad for me! Let me first say that I thought the flavor was FANTASTIC! However, I was very disappointed in the consistency and texture... It just was not creamy enough! Next time I try this I will use more half & half and probably some more cheese and flour. But, as I said, the flavor was "out of this world" delicious, so it's definitely worth making again and playing around with to get the desired creaminess.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2009

Dicing the vegetables isn't enough, unless you like chunks in your beer cheese soup. I made a puree of them and then sauteed them for about 5-7 minutes. Also, it tastes better if you add another cheese beside cheddar, like parmesan or monterey jack. Overall though, it was very good.

Was this review helpful? [ YES ]
1 user found this review helpful