Bread Bacon and Beer Soup

• 2 slices bacon
• 1 large onion, diced
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish
• 1 (12-ounce) bottle pilsner beer
• 1 quart chicken stock
• 3 slices rye bread, torn
• Salt and white pepper
• 1 cup grated white Cheddar (about 4 ounces)

1. Fry bacon until crisp, remove and reserve.
2. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes.
3. Add beer, stock, and bread.
4. Simmer 10 minutes.
5. Puree with an immersion blender.
6. Season with salt and pepper.
7. Garnish with cheese, bacon and fresh thyme sprigs.

bacon, onion, butter, thyme, pilsner beer, chicken, rye bread, salt, grated white

Taken from www.foodnetwork.com/recipes/dave-lieberman/bread-bacon-and-beer-soup-recipe.html (may not work)