Comments on: 30 Minute German Beer Cheese Soup

By: Linda

Linda — Thu, 24 Nov 2022 16:27:14 +0000

In reply to Jason. Hi Jason, thanks for sharing your 5 star review and your changes and how you used this in your macaroni!

By: Jason

Jason — Thu, 24 Nov 2022 13:46:04 +0000

Made with Heineken plus some peppers to use as the cheese in my macaroni. Magical.

By: Paula

Paula — Mon, 31 Oct 2022 02:05:40 +0000

Too much onion! And I love onions. It is just very strong when it should be subtle.

By: Cindy

Cindy — Tue, 29 Mar 2022 17:06:21 +0000

I made with Pabst blue ribbon coffee beer. 11 oz, and omitted the mustard. Has a chocolate taste, so the cheese and chocolate ( fondue soup I called it) served as small portion of soup as a “dessert soup” was good!

By: Dawn Cachola

Dawn Cachola — Thu, 02 Dec 2021 16:10:10 +0000

In reply to Nicole Erickson. What does “to the letter mean”?

By: Nicole Erickson

Nicole Erickson — Fri, 03 Apr 2020 23:58:55 +0000

In reply to Tammi.

I made this to the letter – against my better judgment. I didn’t use heavy cream, and turned the heat up before I added the beer and sure enough, it curdled the milk/half-and-half. Dijon mustard was also too sweet since plenty of sweetness came from the onion and carrot. Next time I would use heavy cream, make sure the cream temp was really low before adding the beer, and use Coleman’s spicy mustard.

By: thewanderlustkitchen

thewanderlustkitchen — Tue, 05 Nov 2019 15:21:34 +0000

In reply to Callie. Give it a try and let us know. My guess is that it will work fine in the recipe, but not have as bold of a taste.