Beer and Cheese Soup

Cooking with Beer, p. 44

2 to 3 slices pumpernickel or rye bread

3 tablespoons water

3 tablespoons cornstarch

¼ cup finely chopped onion

1 tablespoon butter or margarine

¾ teaspoon dried thyme leaves

2 cloves garlic, minced

1 can (about 14 ounces each) chicken broth

1 cup beer

6 ounces American cheese, shredded or diced

4 to 6 ounces sharp Cheddar cheese, shredded

½ teaspoon paprika

1 cup milk

The beer chosen as tribute.

This stuff is what knocked things off-kilter.

Preheat oven to 425F. Slice bread into ½-inch cubes; place on baking sheet. Bake 10 to 12 minutes, or until crisp, stirring once; set aside.

While bread is in oven, stir water into cornstarch in small bowl, set aside. Place onion, butter, thyme and garlic in 3-quart saucepan; cook over medium-high heat 3 to 4 minutes or until onion is tender. Add broth; bring to a boil. Stir in beer, cheeses and paprika. Reduce heat to low; whisk in milk and cornstarch mixture. 

It's attractive, though.

Stir until cheese melts and soup bubbles and thickens. Ladle into bowls. Top with croutons.

Neat croutons!

My Rating: 3/5 "Flavor-wise this was great. Loved it. Texture was a different story. The cornstarch mixture clumped into weird little dumplings instead of thickening the soup. The American cheese didn't do a good job of melting so there were little squishy cheese floaties dangling everywhere. (Velveeta might be an improvement.) I like where this wanted to go but it didn't quite get there."