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Beer and Cheese Soup

2 slices pumpernickel bread -- (to 3 slices) OR rye bread
1 14. 5 oz can vegetable broth
1 cup beer
1/4 cup finely chopped onion
2 cloves garlic -- minced
3/4 teaspoon dried thyme
6 ounces American cheese -- shredded or diced
4 ounces sharp cheddar cheese -- (to 6 oz) shredded
1 cup milk
1/2 teaspoon paprika

Preheat oven to 425F. Slice bread into 1/2" 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. Stir in cheeses, milk, and paprika into slow cooker. Cook 45-60 minutes or until soup is hot and cheeses are melted. Stir soup well to blend cheeses. Ladle soup into bowls; top with croutons.

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