Cheddar Beer Soup

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As a vegetarian, I'm always on the lookout for recipes on Food Network that can easily become vegetarian, so I was excited about this recipe. I turned the soup to low and let the temp of the soup come down before adding the cheese, and it did not break. I also added a few drops of hot sauce, 1 T of dijon mustard and 2 t worchestershire sauce. I thought it was very tasty, but too thin for my personal taste. I was also reminded why you don't use pre-shredded cheese in these situations: the additives keep it from completely melting. In the future I'll make a thicker roux (I personally like beer cheese soup thick, add probably a half cup more beer, and shred my own cheese.

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Terrible! The roux was not thick enough and the soup broke. It was just a bunch of greasy sauce and beer. Yuck. I would really love to find a good recipe for cheddar beer soup, but this is not it.