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Beer Cheese Soup II
March 13, 2008

Was a very good starting place for me. I did read numerous reviews ahead of time and took heed the reducing the beer by 1/2, using 3 cups cheese instead of 2, and I also omitted the water and mixed my cornstarch with some of the chicken stock. I used a good base I have instead of canned. The key to not having a "grainy" turn out is to remember to turn down the heat to med-low and add the cheese slowly and stir (I prefer whisking) continuously. If you don't care for beer i recommend using a nice reisling or chardonay. NEVER be afraid to try new variations. Variety is the Spice of Life!

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