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My review
Dark Beer Cheese Soup
1
EMMALA
"This thick and creamy soup warms the soul when served with whole wheat bread and a good salad on a cold winter day. I developed this to closely duplicate the soup at a local restaurant that closed several years ago. It took a long time. I hope you enjoy!"
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Ingredients
1 h 30 m servings 387Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth. Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat. Cook until the the liquid reduces to about 1/2 its original volume, about 90 minutes. Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted. Serve immediately.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
12/22/2008
I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.
Most helpful critical review
1/4/2010
I made this recipe exactly as stated and it began sticking to the pan. I salvaged the soup to another pan and added 3 T. of butter to aid in the sticking. (I was stirring frequently) It did no...
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12/22/2008
I used a package of frozen diced potatoes with peppers/onions and that cut down on the chopping. Excellent soup, best I've found on this site for beer cheese.
1/13/2009
Very good, but used Newcastle Brown Ale, and should have gone with a darker and sweeter beer.
11/15/2008
Very Good! I added sausage to it for added flavor. Nice on a cold day.
1/25/2011
Very Good! I used an aged Parmesan Cheese..made it a bit salty. Would recommend using a less aged cheese or cutting back a bit. Otherwise great!
2/10/2009
Excellent Beer Cheese Soup. My wife has been begging me to make it again since its Christmas debute.
11/20/2011
Made this recipe exactly but omitted the potatoes and added mushrooms and smoked sausage. I thought it was a little too salty for my taste. Next time I will use the potatoes and use less parmesa...
1/4/2010
I made this recipe exactly as stated and it began sticking to the pan. I salvaged the soup to another pan and added 3 T. of butter to aid in the sticking. (I was stirring frequently) It did no...
2/18/2018
We've made it twice now and found it pretty flexible as to ingredients. One of us doesn't eat meat so we don't use chicken bouillon, and we used a blend of sharp and extra sharp cheddar only, a...