Beer and Cheese Soup
Prep and Cook Time 20 minutes
Makes 6 (1-cup) servings
|2||to 3 slices pumpernickel or rye bread|
|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|
|6||ounces American cheese, shredded or diced|
|4||to 6 ounces sharp Cheddar cheese, shredded|
- 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.
|Total Fat||18 g|
|Calories from Fat||55 %|
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