8 slices pumpernickel bread
2-3 cups dark ale
1 cup water
grated rind and juice of 1 lemon
whipping cream, plain or whipped
Break the bread into small pieces. Place in saucepan. Add beer. Soak for at least 3 hours. When ready to serve, simmer the soup over low heat until it thickens. Puree, stirring in the lemon rind and juice, and sweeten to taste. Return to the saucepan, bring to a boil, then serve immediately. Garnish with whipped cream.