Beer Cheese Soup- Gluten Free of course! 
It has been so rainy and cold here in Phoenix I have wondered about requesting the ARK! I have been craving a nice warm comforting soup during this cold weather. I had never had Beer Cheese Soup before. My husband loves it so requested for me to modify the recipe to make it gluten free! His family is originally from Wisconsin so I wanted to make sure to use yummy Sharp Cheddar from Wisconsin. 🙂 The rain was supposed to be over today, however it is pouring right now! It is a beautiful change from our usual sunny weather but I am not sure where all of this water is going to go! Our yard is saturated and flooded! There have been beautiful photos of waterfalls in the desert this week which is a rare sight! At least we have the Gluten Free Beer Cheese Soup to keep us warm and fed! I hope you enjoy the recipe!
- 3 Cups Chicken Broth
- S &P to taste
- 2 TBSP Butter
- 1 TBSP Olive oil
- 2 Ribs of Celery chopped
- 1 whole Yellow Onion- chopped finely
- 2 whole Cloves of Garlic- minced
- 4 TBSP Gluten Free- I used Glutino
- 12 oz Gluten Free Beer- I used Green Dark Ale
- 1 Cup Half and Half
- 16 oz or more to taste Shredded Sharp Wisconcin Cheddar
- 1/2 Package Bacon to chop and fry to top the soup with
- 1 Package Gluten Free Croutons- I made my own with Gluten Free Creations Bakery Bread.
- Put broth in a large pot to boil.
- In a frying pan add butter and oil. Add celery, onion and garlic. Saute until soft. Season with S&P.
- Chop bacon and set aside.
- Add flour to soft Veggies. Stir to coat. Cook for about a minute. Add 1/2 of the beer. Stir. Add the rest of the beer. Stir.
- Turn heat to very low on broth. Add veggie/beer mixture. Whisk until combined. Add half and half. Whisk. Turn heat to simmer. Stir in Shredded Cheese until melted and mixed. Make sure to stir so it doesn't burn on the bottom. It should be blended and creamy.
- Crisp bacon in pan. Toast bread if you are making your own croutons.
- Serve soup with bacon and croutons!
- ENJOY!!!
