2 to 3 slices pumpernickel bread 3 tablespoons cornstarch 1 tablespoon butter ?? cup finely chopped onion ?? teaspoon dried thyme leaves 2 cloves garlic, minced 1 ??“ 14 ounce can chicken broth 1 cup beer 1 cup milk 1 ?? cups diced American cheese 1 cup shredded cheddar cheese ?? teaspoon paprika Preheat oven to 425 degrees. Cut bread into ?? inch cubes. Place on baking sheet and bake 10-12 minutes, stirring once. Bread should be crisp. Set aside. In a small bowl stir 3 tablespoons water into cornstarch. Set aside. Place onion, butter, thyme and garlic in a saucepan. Cook and stir over medium heat for 3 to 4 minutes. Onion should be tender. Add broth to saucepan; bring to a boil. Stir in beer, milk, cheeses and paprika. Reduce heat to low. Stir in cornstarch mixture. Stir soup until cheese melts. Soup should simmer and thicken. Place into bowls and top with croutons.
Ingredients * 5 - 6 Cups Chicken Stock * 1/2 Cup Butter * 1/2 Cup Finely Chopped Carrots * 1/2 Cup Finely Chopped Celery * 1/2 Cup Finely Chopped Onion * 1/2 Cup Flour * Salt to taste * 1/2 to 1 Tsp Dry Mustard * 1 Tablespoon Grated Parmesan cheese * 1-1/2 Cups Grated Cheese (Sharp Cheddar) * 1 Can, 12 oz, Flat Beer (Open and let sit for a few hours) Directions 1. In a Large Sauce Pan melt butter and saute' carrots, celery and onion until limp. 2. Gradually blend in flour, salt and dry mustard. 3. Cook over medium heat until mixture just begins to brown. 4. Add Stock and turn heat to high. 5. Add Cheeses and beer, stirring constantly. 6. Bring to boil for a moment. 7. Reduce heat and serve.
