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Beer and Cheese Soup
Makes 4 (1-cup) servings
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Ingredients
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2
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to 3 slices pumpernickel or rye bread
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1
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can (about 14 ounces) chicken broth
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1
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cup beer
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1/4
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cup finely chopped onion
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2
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cloves garlic, minced
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3/4
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teaspoon dried thyme
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1-1/2
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cups (6 ounces) shredded American cheese
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1
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to 1-1/2 cups (4 to 6 ounces) shredded sharp Cheddar cheese
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1
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cup milk
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1/2
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teaspoon paprika
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Slow Cooker Directions
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1. Preheat oven to 425°F. Slice bread into 1/2-inch cubes; place on baking sheet. Bake 10 to 12 minutes, stirring once, or until crisp; set croutons aside.
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2. Combine chicken broth, beer, onion, garlic and thyme in slow cooker. Cover; cook on LOW 4 hours.
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3. Turn to HIGH. Stir cheeses, milk and paprika into slow cooker. Cover; cook 45 to 60 minutes on HIGH or until soup is hot and cheeses are melted. Stir soup well to blend cheeses. Ladle soup into bowls; top with croutons.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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296
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Calories from Fat
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55 %
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Total Fat
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18 g
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Cholesterol
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61 mg
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Carbohydrate
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18 g
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Fiber
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<1 g
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Protein
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12 g
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Sodium
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1111 mg
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Dietary exchanges
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1-1/4 Starch
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1-1/2 Meat
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3 Fat
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