2 slices rye bread
1/4 cup very fine chopped onion
2 garlic cloves, minced
3/4 tsp dried thyme
14-oz chicken broth
1 cup beer
6-oz finely diced American cheese
6-oz shredded sharp Cheddar cheese
1/2 tsp paprika
1 cup milk
Very thin green onion tops for garnish, if desired
Preheat oven to 425 degrees.
Cut the rye bread into 1/2-inch cubes and place on a baking sheet. Bake at 425 for 10 to 12 minutes, stirring once, until crisp. Remove from oven and set aside to later garnish the soup.
In a slow cooker or crockpot, combine the onion, garlic, thyme, chicken broth, and beer. Place lid on cooker and cook on low setting for 4 hours. Turn setting to high. Stir both cheeses, the paprika, and milk into the mixture. Continue to cook approximately 1 hour until the cheeses are melted. Stir the soup to blend well before serving.
To serve, ladle soup into individual soup bowls and top with the homemade croutons. May also top with a few thin slices of green onion tops, if desired.
Yield: 4 cups