Beer Cheese Soup | The Single Gourmand

Ingredients

• 1 slice of dark rye bread
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 4 ounces cream cheese
• 4 ounces Velveeta cheese chopped into 1/2 inch squares
• 1 Tablespoon brown or dijon mustard
• 1 ounce crumbled blue cheese
• ½ cup half and half
• half a bottle of beer or 6oz
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and white pepper to taste