Crock Pot Beer and Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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From a cookbook called Best Loved Slow Cooker Recipes, this soup tastes very similar to French onion soup, but the cheese is mixed right in. I've had a little trouble in the past with the cheese and milk curdling, so I turn my slow cooker off and let the soup cool a little before adding. *Update Sept 22/06: Try adding a pound of smoked sausage and 2 diced potatoes for a heartier version. Ingredients:
2 -3 slices pumpernickel bread or 2 -3 slices rye bread |
2 cups chicken broth |
1 cup beer (dang it, i guess you'll just have to drink the rest!) |
1/4 cup finely chopped onion |
2 garlic cloves, minced |
3/4 teaspoon dried thyme |
12 ounces shredded sharp cheddar cheese |
1 cup milk |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
2. Bake 10-12 minutes, stirring once, or until crisp. Set aside.
3. Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
4. Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
5. Stir and ladle into bowls; top with croutons before serving.
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