gluten free beer and cheese soup recipe

Gluten Free Beer and Cheese Soup Recipe

gluten free beer and cheese soup recipe

There is nothing like a hearty soup to warm you up from the inside. And beer and cheese soup is perfect for the bill – full of flavor, and warms you up while you enjoy it. But the problem we’ve found over the years is there isn’t a good gluten free recipe out there. We played in the kitchen and came up with this great soup recipe using gluten free flours and beer. Make a batch in your Dutch oven and enjoy some warm beer and cheese soup on a cold winter day!

Ingredients:

  • gluten free beer and cheese soup recipe6 Tbsp unsalted Butter
  • 1 Carrot, peeled and finely chopped
  • 1 stalk Celery, finely chopped
  • 1 small Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 cup White Rice Flour
  • 3 cups Chicken Stock
  • Salt and pepper, to taste
  • 1 cup Heavy Cream
  • 4 oz. Goat Cheese, cut into chunks and softened
  • 16 oz. Sharp Cheddar Cheese, grated, plus extra for serving
  • 2 tsp Dijon Mustard
  • 2 tsp Worcestershire sauce
  • 8 oz. Gluten Free Beer
  • 1/4 cup chopped Red Onion

Directions:

  1. In your Dutch oven saute your carrot, onion and garlic in butter over medium heat. Once soft add in your white rice flour and stir to create your roux.
  2. Add in your chicken stock and increase the heat to medium-high. Bring to a bowl and reduce to a simmer. Simmer uncovered for 30-35 minutes stirring occasionally.
  3. Using an immersion blender, blend your soup until smooth. Add in your heavy cream, goat cheese and half of your cheddar and cook over low heat. Stir continually until your cheese has melted. Add your remaining cheese and stir until melted.
  4. Add in your mustard, Worcestershire sauce and beer and stir until combined. Cook over medium-low heat for 5-10 minutes until heated.
  5. Serve with fresh Artisan Bread and top with cheese, onion or even bacon!

Gluten Free Beer and Cheese Soup Recipe

Gluten Free Beer and Cheese Soup Recipe

Ingredients

  • 6 Tbsp unsalted Butter
  • 1 Carrot, peeled and finely chopped
  • 1 stalk Celery, finely chopped
  • 1 small Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 cup White Rice Flour
  • 3 cups Chicken Stock
  • Salt and pepper, to taste
  • 1 cup Heavy Cream
  • 4 oz. Goat Cheese, cut into chunks and softened
  • 16 oz. Sharp Cheddar Cheese, grated, plus extra for serving
  • 2 tsp Dijon Mustard
  • 2 tsp Worcestershire sauce
  • 8 oz. Gluten Free Beer
  • 1/4 cup chopped Red Onion

Instructions

  1. In your Dutch oven saute your carrot, onion and garlic in butter over medium heat. Once soft add in your white rice flour and stir to create your roux.
  2. Add in your chicken stock and increase the heat to medium-high. Bring to a bowl and reduce to a simmer. Simmer uncovered for 30-35 minutes stirring occasionally.
  3. Using an immersion blender, blend your soup until smooth. Add in your heavy cream, goat cheese and half of your cheddar and cook over low heat. Stir continually until your cheese has melted. Add your remaining cheese and stir until melted.
  4. Add in your mustard, Worcestershire sauce and beer and stir until combined. Cook over medium-low heat for 5-10 minutes until heated.
  5. Serve with fresh Artisan Bread and top with cheese, onion or even bacon!
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