Otto's Beer Cheese Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved this soup. Had read the reviews before making it and meant to add less flour, but forgot to adjust. So I added a little more beer and chicken stock. I also used 3 oz of swiss and 11 oz of extra sharp cheddar cheese. We served it in sourdough bread bowls and it was amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Soup was extremely thick more like fondue. Also very bitter due to to much swiss cheese. Definetly has potential. Next time i will add more liquid and less swiss cheese.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am a huge cheese lover so I found this dish to be great! I was a bit uncertain about trying this soup since I am not typically a huge beer fan BUT I am so glad I did. Like others that have reviewed this recipe, I only used ½ cup of flour. The texture turned out amazing. I used the Sierra Nevada beer and shredded carrots.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely incredible! I used extra sharp Pinconning, which made this soup smooth and velvety with wonderful flavor. I made two slight alterations to the recipe. I added in 2 cloves of finely minced garlic and cooked it with the onions, carrot and celery for about 2 minutes before adding the chicken stock. Once the stock and beer is in the pot, I added one diced potato and cooked it for about 8 minutes before adding the cheese. It made for a wonderful soup that my husband says is my best yet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is great! I did alter my soup and used only sharp cheese, american beer and my favorite skinless sausage instead of the suggested ingredients. It is yummy and I can't wait to make it for my fiance'!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fixed it for our office's Christmas party and had four requests for the recipes. Was pretty skeptical about using something as hoppy/bitter as Sierra Nevada (though it is my house beer, so I substituted Sam Adams Lager which is my go to beer to cook with.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed this recipe to the letter. My choice of Beer was Sierra-Nevada Pale. Honestly, the soup was bitter........a bitter after taste that did not exactly make me want more...........hardy for sure, but good, nah.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Pretty average. Way too much flour in the recipe which made the soup too starchy. From what I understand you need 1 tbs for every cup of broth. I recommend adding a little thyme and a lot less flour. I was also making beer brats and used the beer brat broth as my beer base for the soup which was an excellent use of left over beer. All the best!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this and I used a smoked porter for the beer on top of the soup..I used Coleman's English dry mustard it adds a kick. instead of Worcestershire sauce, a couple of hits(splash of 3 crabs sauce, (it packs more of a punch of flavor I used a deep hickory smoked bacon instead of sausage. The hickory curing infuses the soup with another layer of flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Oh my gosh this is the yummiest soup EVER! I double this recipe and take it to parties and get so many compliments!! I have taken the vegetables out after sauteeing them and before I add the flour so the soup is smooth. It's AWESOME with sourdough bread. If you're lucky enough to live in the SF Bay Area, Boudin Sourdough is the BEST! I order it online now. Thank you for such a fantastic and easy recipe!!