Beer & Cheese Soup

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More Foods

• Venezuelan Beaver Cheese?

• Ingre­di­ents:
• 14 oz. chick­en broth
• 1 cup beer
• ¹⁄₄ cup chopped onion
• 2 gar­lic cloves, minced
• ³⁄₄ tsp. thyme
• 6 oz. Amer­i­can cheese, diced
• 4–6 oz. shred­ded sharp cheddar
• 1 cup milk
• ¹⁄₄ tsp. paprika

Com­bine chick­en broth, beer, onion, gar­lic, and thyme in slow cook­er for 4 hours on low.

Turn to high. Stir in cheeses, milk, and paprika.

Cook 45–60 min­utes until cheese is melt­ed and hot.

Makes 4 cups.