I made this soup a little haphazardly, as I didn't have all the ingredients. But, as has been stated, it's a phenomenal jumping off point to make variations on. \
I began by halving the recipe, as I'm just cooking for myself and a few close people. I added a few thinly sliced strips of bacon to the vegetables in the beginning. I also added potatoes and took out the celery (I hadn't any available). For the dijon mustard, I used a spicy jalapeno mustard instead. The beer I used was Montana Brewing Co's "Summer Honey Seasonal Ale". A fairly dark ale with a hint of sweetness, not bitter. I read about serving it with a soft pretzel and it's a phenomenal idea!
Mind you, I'm not from Wisconsin (South Dakota), so I can't claim this to be a "real beer cheese soup", I can claim it to be a pretty delicious soup with some beer and cheese and bacon!
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I made this soup a little haphazardly, as I didn't have all the ingredients. But, as has been...