WISCONSIN BEER AND CHEESE SOUP

Note: I have never made this soup but it has been recommended as a good one for those of you who have asked for a beer/cheese soup.

2 to 3 slices pumpernickel or rye bread
1 can (14.5-oz) chicken broth
1 cup light-tasting beer
1/4 cup finely chopped onion
2 garlic cloves, minced
3/4 tsp dried thyme
6-oz  American cheese, shredded
4 to 6-oz sharp Cheddar cheese, shredded
1 cup milk
1/2 tsp paprika

Preheat oven to 425 degrees.

Slice bread into 1/2-inch cubes and place on a baking sheet.  Bake at 425 degrees for around 10 minutes or until crisp, stirring once. Set your homemade croutons aside.

In a 4 1/2-quart crockpot or slow cooker, combine the broth, beer, onion, garlic, and thyme; cover and cook on low for 4 hours.

Turn cooker to high.  Stir in the cheeses, milk, and paprika.  Cover and cook for another 45 minutes to 1 hour or until the soup is hot and the cheeses are melted.  Stir soup well the blend in the cheeses.  Ladle soup into bowls and top with the homemade croutons.

Yield: 4 servings