Tillamook cheddar and beer soup from The Gourmet Slow Cooker, Volume II: Regional Comfort-Food Classics (page 26) by Lynn Alley

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Notes about this recipe

  • Nancith on October 08, 2015

    This soup had a really nice flavor, mellow but rich at the same time. The only disconcerting issues for me were the thinness of the soup (and that was even after adding more potatoes than called for), and the texture of the cheese. It did not melt smoothly into the broth, even after prolonged stirring, but made for a rather globby presence which tended to sink to the bottom of the pot.

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