Swiss Cheese Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 18, 2009
This was a really fragrant and delightful soup... very rich and tasty. Melting the cheese correctly is tricky, even for a fairly seasoned cheese soup maker. The temperature is a bit difficult to control. All in all, a lovely thing for a cold, rainy day!
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Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008
I used vegetarian chicken consume powder and replaced 1/3 of the water with milk, but still used the same amount of powder for the amount of liquid. I also added 1 medium onion, finely diced, and sweated in the butter to make a roux with the flour. The milk, I think, makes it smoother when you melt the cheese in. The onion helps round out the flavor. PS- when adding the grated cheese, leave the stove on LOW and slowly add the cheese, stirring every once in a while. That will keep the cheese from clumping, not melting, and separating.
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Cooking Level: Expert

Home Town: Mclean, Virginia, USA
Living In: Boulder, Colorado, USA

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Reviewed: Mar. 21, 2007
This was too salty. I didn't even add any salt. It was just too potent. I just didn't like it.
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Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 1, 2003
I thought this was terrible, so did my whole family. I didn't expect my kids to like it, but my husband and I didn't either. It was like drinking a bottle of wine with garlic in it. I was expecting a creamy swiss flavored soup with just a hint of wine and garlic. The reason I gave it two stars instead of one is because I didn't serve it right away, I waited about 5-7 minutes, and the cheese seperated. Too tempermental for me. I would suggest putting the hot broth in individual bowls, at the table, and then putting in the cheese. I will not make this again.
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Cooking Level: Intermediate

Home Town: Susanville, California, USA
Reviewed: Aug. 17, 2002
This is VERY good for cheese lovers of all kinds!
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Reviewed: Jul. 22, 2000
all I can say is yum from the tum.
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