CROCK POT BEER AND CHEESE SOUP
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.
Provided by Swan Valley Tammi
Categories Cheese
Time 5h10m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Cut bread into 1/2-inch cubes; place on baking sheet.
- Bake 10-12 minutes, stirring once, or until crisp. Set aside.
- Combine broth, beer, onion, garlic, and thyme in slow cooker. Cover and cook on low for 4 hours.
- Turn to high and stir in cheese, milk, and paprika. Cook another 45-60 minutes until cheese is melted.
- Stir and ladle into bowls; top with croutons before serving.
Nutrition Facts : Calories 474.4, Fat 31.7, SaturatedFat 19.6, Cholesterol 97.8, Sodium 1050.2, Carbohydrate 15.9, Fiber 1.4, Sugar 1.4, Protein 27.5
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