Beer and Cheese Soup

My friend loaned a “Cooking with Beer” cookbook. I like beer. So many good recipes in it that I must try. Did I mention that I like beer? Had this last night for dinner. The recipe makes enough for 2 people as a main dish.

3 slices of Pumpernickle, Rye or my Beer Bread recipe
3 tablespoons Water
3 tablespoons Corn Starch
1/3 cup Onion, fine chop
1 tablespoon Unsalted Butter
3/4 tablespoon dried Thyme
2 cloves Garlic, minced or peeled and pressed
1 can (14.5 ozs) Chicken Broth, store bought or home made
1 cup (8 ozs) Beer (I used Shiner Bock but a slightly milder beer would work too)
6 ozs American Cheese, shredded or diced
6 ozs Extra Sharp Cheddar Cheese, shredded
3/4 teaspoon Paprika
1 cup whole Milk

Preheat oven 425 degrees F. Slice bread in to 1/2 inch cubes. Place on rimmed cookie sheet and bake 10 minutes, until crisp. Stir once. Set aside until soup is finished.
In a 3 quart pot, melt butter on medium high heat and saute onion, garlic and thyme. Cook about 4 minutes until onion is tender. Add broth and bring to a boil. Stir in beer, cheeses and paprika. Reduce to medium low heat. Stit until cheese melts. Mix water and cornstarch. Then mix that with the milk. Add to the soup. Turn heat up to medium and stir until soup bubbles and thickens. Ladle into bowls and top with croutons. Finish the can of beer with your soup. I like beer.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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