I liked the ingredient list for this soup, and as I always do, read many reviews for helpful tips. Here are my tweaks to an already excellent soup:
1. I added a diced red bell pepper (pimento/cheese is a match made in heaven; see "Masters Tournament Pimento Cheese Sandwich".....).
2. I sauteed my vegetables in the heavy soup stock pot with 3 tablespoons of butter before adding the 2 cups of beer and only 1 cup of chicken stock to gently simmer.
3. After making the roux in a high-sided saute pan and cooking it for about 5 minutes (stirring constantly with a wire wisk) I added the remaining 2 cups of chicken stock so I could get the roux to a boil. THIS STEP IS CRITICAL TO FULLY COOKING THE FLOUR, BREAKING IT DOWN PAST ITS "GRAINY" STATE, AND MAXIMIZING THE THICKENING POTENTIAL OF THE ROUX! Seems quite a few folks have trouble with runny and grainy soup. Unless you get your roux to a decent boil with some liquid OTHER than milk - which will curdle at boil- then you're missing the boat as far as proper texture of the soup.
4. After boiling/stirring the roux/stock mixture for about 5 minutes, I started adding the milk (whole).
5. After the milk was incorporated, I started adding FINELY SHREDDED cheese a handful at a time. The fine shred makes the melt process go much, much faster, and you can easily wisk this half of the soup to a velvety texture before adding it to the vegetable/beer mixture.
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I liked the ingredient list for this soup, and as I always do, read many reviews for helpful...