Beer and Bread Soup

½ pound whole wheat bread
½ pound pumpernickel bread
4½ cups water
4½ cups dark beer or ale
6 tablespoons sugar
¼ teaspoon salt
1 stick cinnamon -- 1" long
¼ lemon, peel only Soak breads in water overnight (covered).
When ready to make soup, cook covered over low heat, stirring frequently, until a thick paste.

Add remaining ingredients and boil a few minutes.

Serving Ideas: Spoonful of cream or whipped cream in each bowl.