Beer and Cheese Soup

2 to 3 slices pumpernickel bread
3 tablespoons cornstarch
1 tablespoon butter
¼ cup finely chopped onion
¼ teaspoon dried thyme leaves
2 cloves garlic, minced
1 – 14 ounce can chicken broth
1 cup beer
1 cup milk
1 ½ cups diced American cheese
1 cup shredded cheddar cheese
½ teaspoon paprika

Preheat oven to 425 degrees. Cut bread into ½ inch cubes. Place on baking sheet and bake 10-12 minutes, stirring once. Bread should be crisp. Set aside.

In a small bowl stir 3 tablespoons water into cornstarch. Set aside.

Place onion, butter, thyme and garlic in a saucepan. Cook and stir over medium heat for 3 to 4 minutes. Onion should be tender.

Add broth to saucepan; bring to a boil. Stir in beer, milk, cheeses and paprika. Reduce heat to low. Stir in cornstarch mixture. Stir soup until cheese melts. Soup should simmer and thicken. Place into bowls and top with croutons.