Beer and Cheese Soup
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Beer and Cheese Soup." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/beer-and-cheese-soup-recipe.htm> 06 July 2008.
Beer and Cheese Soup
Prep and Cook Time: 20 minutes
Yield: Makes 6 (1-cup) servings
Ingredients:
2
to 3 slices pumpernickel or rye bread
3
tablespoons water
3
tablespoons cornstarch
1/4
cup finely chopped onion
1
tablespoon butter or margarine
3/4
teaspoon dried thyme leaves
2
cloves garlic, minced
1
can (about 14 ounces each) chicken broth
1
cup beer
6
ounces American cheese, shredded or diced
4
to 6 ounces sharp Cheddar cheese, shredded
1/2
teaspoon paprika
1
cup milk
Preparation:
1.
Preheat oven to 425°F. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, or until crisp, stirring once; set aside.
2.
While bread is in oven, stir 3 water into cornstarch in small bowl; set aside. Place onion, butter, thyme and garlic in 3-quart saucepan; cook over medium-high heat 3 to 4 minutes or until onion is tender. Add broth; bring to a boil. Stir in beer, cheeses and paprika. Reduce heat to low; whisk in milk and cornstarch mixture. Stir until cheese melts and soup bubbles and thickens. Ladle into bowls. Top with croutons.
Nutritional Information:
| Serving Size: | |
| Sodium | 1111 mg |
| Protein | 12 g |
| Fiber | <1 g |
| Carbohydrate | 18 g |
| Cholesterol | 61 mg |
| Total Fat | 18 g |
| Calories from Fat | 55 % |
| Calories | 296 |
Dietary Exchange:
| Meat | 1-1/2 |
| Starch | 1-1/4 |
| Fat | 3 |
This recipe appears in: Midwestern