I thought this sounded good and had some pepper jack cheese on hand. Read the reviews, figuring other reviewers might not have made a roux-based soup before and did something weird to make the "texture off" like many had said it was. I have made plenty of soups this way, cheesy ones too, so I figured it would be fairly simple and turn out tasty. Everything went fine until I added the pepper jack at the end. It WOULD NOT incorporate into the soup, even though I left the heat on and stirred and stirred it. I have NO IDEA why that would be - I have made similar recipes without this happening, like a pepper jack cheese sauce to go on macaroni and cheese. Ultimately, I do not recommend this recipe. The finished product had gooey balls of cheese floating in it. Not sure if this is the "weird texture" others talked about, but that's what I thought was wrong with it. Sorry!
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I thought this sounded good and had some pepper jack cheese on hand. Read the reviews,...