See Also: Beer and Cheese Soup(recipes)
Beer Cheese Soup(recipes)
Cream of Broccoli and Cheese Soup(recipes)
Slow Cooker Cheese Soup(recipes)
Parsnip and blue cheese soup(recipes)
Potato Soup with Green Chiles & Cheese(recipes)
Double Thick Baked Potato-Cheese Soup(recipes)
Cauliflower and bacon soup with mustard cheese toasties(recipes)
Chilled potato soup with watercress pesto and goats' cheese cream crostini(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)

Beer and Cheese Soup (recipes)


Beer and Cheese Soup

Prep and Cook Time: 20 minutes

Yield: Makes 6 (1-cup) servings



Ingredients:



2to 3 slices pumpernickel or rye bread

3tablespoons water

3tablespoons cornstarch

1/4cup finely chopped onion

1tablespoon butter or margarine

3/4teaspoon dried thyme leaves

2cloves garlic, minced

1can (about 14 ounces each) chicken broth

1cup beer

6ounces American cheese, shredded or diced

4to 6 ounces sharp Cheddar cheese, shredded

1/2teaspoon paprika

1cup 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









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