Beer and Cheese Soup
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Beer and Cheese Soup
Prep and Cook Time 20 minutes
YIELD Makes 6 (1-cup) servings
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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:
- 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.
- 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.
This recipe appears in:
Midwestern
NUTRITIONAL INFORMATION:
| 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 |
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