Bavarian Restaurant Beer Cheese Soup

From: Blossom in Seattle

On Mar 21, 2008

i also felt it seemed like it would have been better thicker... perhaps less stock. I used a Hefeweizen style beers... might have been too light for a soup. I also added mich more pepper and added some thyme too as i found the soup a bit mild tasting.

From: phosman646

On Dec 24, 2006

Found it to be an excellent soup..used a home made very dark home brewed beer, found it easy, and also added cornstarch to thicken, family loved it and will make again..Thanks

From: MSR

On Sep 13, 2007

Ok, so here's the deal, used carrot instead of celery to make up the volume...mainly because i just don't like celery and I used real garlic because i didn't have any garlic salt. So with those modifications...I'm afraid it just didn't last. I made it an hour before a dinner party and kept sneaking spoon fulls. Served it with hot rolls and butter... It was so yummy...and for the chick who said it was chunky...I do concede that the Rhonda probably should have mentioned that you can just stick it in the blender, but then again how did you think they got the chunks out in the restaurants? Anyway it was brilliant. Thank you!

From: Chef Doodle

On Nov 11, 2005

A microbrewery has a beer cheese soup that we love. This recipe is better! I used sharp cheddar, Yuengling Black and Tan and veggie stock. The only thing that stopped my husband from eating this all in one night was telling him the fat content This recipe is a keeper!