Beer & Cheese Soup I (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2-3 slices pumpernickel bread, or rye bread
- 1 can chicken broth, (14 oz / 411 g, or 1 3/4 cup fresh), Shortcut
- 1 cup beer, your choice
- 1/4 cup onion, finely diced
- 2 cloves garlic, smashed and minced
- 3/4 teaspoon dried thyme
- 1 1/2 cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)
- 1 cup milk
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 220° C (425° F). Slice the bread into 1/2 inch cubes, place on a small baking sheet, bake 10-12 minutes or until crispy and browned on the edges. Stir the cubes once during cooking. Remove and allow to cool, there, you just made the crouton topping for the soup.
- To your slow cooker, add the broth, beer, onion, garlic, and thyme. Stir together then cover and set to Low Setting and cook for 4 hours.
- Turn the slow cooker to High Setting and stir in the cheese, milk, and paprika. Cover and cook 45-60 minutes or until heated through.
- Ladle into serving bowls, top with some croutons you previously made, enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
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