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    Crockpot Soup: Beer and Cheese


    Source of Recipe


    Best Recipes All New Clow Cooker, Vol 2, 2/99

    List of Ingredients





    2 slices pumpernickel or rye bread -- (2-3)
    1/4 cup finely chopped onion
    2 cloves garlic -- minced
    3/4 teaspoon dried thyme leaves
    1 14 ounce can chicken broth
    1 cup beer
    6 ounces American cheese -- shredded or diced
    4 ounces sharp Cheddar cheese -- (4-6) shredded
    1/2 teaspoon paprika
    1 cup milk

    Recipe



    Preheat oven to 425ºF. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, stirring once, or until crisp; set aside. Combine onion, garlic, thyme, chicken broth and beer in slow cooker. Cover and cook on LOW 4 hours. Turn to HIGH. Stir cheeses, paprika and milk into slow cooker. Cook 45 to 60 minutes or until soup is hot and cheeses are melted. Stir soup well to blend cheeses. Ladle soup into bowls; top with pumpernickel croutons. Makes 4 (1-cup) servings

 

 

 

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