After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustards and the Worcestershire. Use two cans of beer, one quart of half and half and then four cups of sharp "finely grated" chedder (six cups too cheesy and grainey(sp?). Be sure to thicken with the flour and half and half before you add the cheese. I kept 1 cup of the quart to mix the Wondra flour in. This keeps the cheese from clumping together in the soup. 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
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After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes....