Beer-Cheddar Soup

• 10 ounce sourdough bread, cut into 1-inch cubes
• Cooking spray
• 2 cups chopped onion (about 2 medium)
• 2 garlic cloves, minced
• 1 (12-ounce) bottle beer
• 4 cups fat-free, less-sodium chicken broth, divided
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 2 cups 2% reduced-fat milk, divided
• 1 1/4 cups (5 ounces) shredded extrasharp cheddar cheese
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh chives

1. Preheat oven to 450u0b0.
2. Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450u0b0 for 10 minutes or until toasted. Set aside.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes. Add garlic; saute 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
4. Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

bread, cooking spray, onion, garlic, chicken broth, allpurpose flour, milk, cheddar cheese, freshly ground black pepper, fresh chives

Taken from www.myrecipes.com/recipe/beer-cheddar-soup (may not work)