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Wisconsin Native's Beer Cheese Soup

Reviewed: Jan. 7, 2011
I found this recipe on here 3 years ago and have been making it ever since. It's delicious. I have discovered a few things that make it a little easier and a more rounded meal. First, don't use preshredded cheese-the chemicals they put on the preshredded keep it from melting into the mixture smoothly. Second, cook the vegetables much longer than the recipe says, I cook until soft, however long it takes. And last, I add lots of chopped broccoli (and/or cauliflower) and slices of smoked sausage. In addition, I don't care for spicy hot things at all, so I omit the hot pepper sauce and the cayenne pepper - I get a whole lot more of the other flavors this way!
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