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Beer Cheese Soup II
January 25, 2005

It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil. Therefore, you can add all the cornstarch and water (known as a slurry) you want (or roux for that matter), but it will not obtain its full thickening power until it boils with the liquid it is supposed to thicken. I would not recommend boiling the half and half, so I would do the first part, adding the slurry to the chicken stock, boil that for a few minutes, adjust thickness if needed with more slurry (cornstarch and water, it works best if the cornstarch is whisked into cold water), lower the heat, add the half and half and the cheese, stir until the cheese melts, and then serve. I have not made this soup, but reading through the reviews, it seems a lot of people have trouble with the thickness so I am just offering a suggestion and/or advice.

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