This had a great taste! I used a vegetable broth instead of chicken broth to keep it vegetarian, and use Warsteiner for the brew. My only problem was that my cheese didn't melt very well - I used a finely shredded sharp cheddar?!? I think this would be an excellent recipe to experiment with, too - different beers and cheeses (hey, two of my favorite things!) ... Thanks SueL!
My BF and I really enjoyed this soup, definitely a 5 star. I did, however, make one fairly major revision, which was to reduce the stock (I used vegetable) to 4 cups. As I added the stock, I could see it was thinning out and the flour would not thicken it any more. Other changes included using less butter, low-fat cheese, lite beer (Beck's lager) and more hot sauce:) I've had bad experiences with recipes when I used strong tasting beers, but with Beck's I knew this recipe would work. I love beer and cheddar combinations, and I would definitely make this recipe again. Thanks Sue!
I loved the concept of this soup, but I think I need to try it again when I find a suitable combination of cheese and beer. The beer I used turned the whole thing bitter and the cheese was too mild. I used vegetable broth because I had it on hand, but next time will use chicken broth. I liked the color of red pepper and carrots in the creamy cheesy broth.
Very tasty, hearty soup. I added some chopped parsnip and turnip, and we still found ourselves wanting a few more vegetables. Using a dark beer is essential. The malty flavour really complements the cheese. Yum! Thanks Sue L! Made for ZWT 4.