Cheesy Beer Soup Recipe

This is a secret Rosehill family recipe, and my brothers may disown me for sharing it with you! Really it is that good. I'm sure you've come across some interesting beer/soup recipes, but I assure you that once you taste mine, you'll be googling my name for more of my soup recipes. 

Ingredients:

• 6 ounces shredded American cheese
• 6 ounces shredded sharp Cheddar cheese
• 3 slices pumpernickel or rye bread
• 3 tablespoons cornstarch
• 1 level teaspoon dried thyme leaves
• 2 cloves minced garlic
• 1/4 cup minced onion
• 1/2 teaspoon paprika
• 1 tablespoon butter or margarine
• 3 tablespoons water
• 1 large can (about 14 oz.) chicken broth
• 1 cup beer
• 1 cup milk

Directions:

1. Preheat oven to 425 degrees.
2. Slice bread. Slice your bread into 1/2 inch cubes, and place them on a baking sheet.
3. Bake 10-12 minutes. Stirring occasionally, and remove from heat when crisp.
4. Combine water and cornstarch. Mix together in a small bowl, and set aside.
5. Add onion, butter, thyme and garlic to a 3 quart saucepan. Cook over medium heat 5-7 minutes or until onion is tender.
6. Add chicken broth. Bring to a boil.
7. Stir in beer, cheeses, and paprika.
8. Reduce to low heat.
9. Whisk in milk and the cornstarch mixture.
10. Stir. Stir until the cheese melts, and the soup begins to bubble and thicken.
11. Serve.Ladle into bowls, top with your homemade croutons and enjoy!