Cathleen's Kitchen

EASY BEER AND CHEESE SOUP

Ingredients:
2 to 3 slices pumpernickel or rye bread
3 TBLsps. cornstarch
1/4 cup finely chopped onion
1 TBLsp. butter or margarine
3/4 tsp. dried thyme leaves
2 cloves garlic, minced
1 can (about 14 ozs.) chicken broth
1 cup beer
1 1/2 cups (6 ozs.) shredded or diced American cheese
1 cup (4 ozs.) shredded sharp Cheddar cheese
1/2 tsp. paprika
1 cup 2% milk

Preheat oven to 425 degrees. Slice bread into 1/2 inch cubes; place on baking sheet. Bake 10 to 12 minutes, stirring once or until crisp; set aside. While bread is in oven, stir 3 tablespoons water into cornstarch in small bowl; set aside. Place onion, butter, thyme and garlic in 3-quart saucepan; cook and stir 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.

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