OK, I'll be honest, I did a little bit of tweaking which I typically don't do on a new recipe. Used 2% Kraft® Extra-Sharp Cheddar Cheese (and added a little more than recipe called for), used only 1/2 can of IPA beer (thought a full can would have overpowered), a good shake of cayenne, salt and pepper. Even though I used less beer and more cheese, the consistency still was a little on the thin side (I could have made a slurry and thickened it more), but that was OK with me because the flavor was where I wanted it. I think the success of this soup is dependent upon 3 things: using a high-quality chicken broth (my favorite is Kitchen Basics or, of course, homemade), flavorful cheese, and a good-quality beer. With the changes mentioned above, I thought this was 5 stars. Thanks, Marlee, for sharing your recipe.
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OK, I'll be honest, I did a little bit of tweaking which I typically don't do on a new recipe....