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Beer Cheese Soup II
August 30, 2002

I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of corn starch in a hasty attempt to thicken it. I had already added an additional cup of cheese, and with the extra corn starch the recipe was a splendid success. Best when served with garlic bread. This recipe is also quite easy to prepare and is ready to serve in minimal time, but beware: not enough corn starch will leave you unbearably dissatisfied.

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