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Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 6, 2012
I make this at home and for my coworkers all the time, we love it. Here's how I make it. I use an Alaskan Amber beer, half and half for sure, and for the shredded cheeses I use 3 cups aged sharp cheddar cheese 1 1/2 cups havarti and 1 1/2 cups gruyere cheese (ok probably a little more) and lastly instead of popcorn on top, add fully cooked sliced andouille sausage to add a little more spice and smokey flavor then usually put it in a crock pot to stay warm for work. Always gets rave reviews!
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