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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


Prepare dressing. If using package mix, 1/2 of package should be enough. (May use applesauce instead of water in dressing. ) May also add 1/2 cup cut up onion to dressing. Roll dressing up in breast and close with toothpick. Brown in butter or margarine in hot pan. When brown, cover with paprika and place in slow cooker. Cover breasts with 2 cans cream of celery soup. Turn on high for 5 or more hours.

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