Easy Beer & Cheese Soup Recipe | Comfort Food Classic

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.

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