a
Gluten-Free Minnesota Cheddar and Beer Soup
1¼ gallons
Ingredients
- 2 oz. olive oil
- 2 small onions cut in small dice
- 1 cup carrots cut in small dice
- 1 cup celery cut in small dice
- ½ cup zucchini cut in small dice
- ½ cup yellow squash cut in small dice
- 1 red bell pepper cut in small dice
- 5 bottles Bard’s Gluten Free Beer
- 3 bay leaves
- 2 qts. Prepared RC Hearty Foundations® Reserve Gluten-Free Vegetable Base
- 1 qt. half & half
- 2 Tbsp. RC Hearty Foundations® Reserve Gluten-Free Vegetable Base – dry
- ⅛ tsp. ground nutmeg
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 6 oz. RC Gluten-Free Roux
- 1½ lbs. shredded sharp cheddar cheese
- ¼ cup grated Parmesan cheese
- popped plain popcorn for garnish
Instructions
- 1 In a heavy gage soup pot heat olive oil, when hot add cut vegetables and 1 bottle of beer.
- 2 Cover and sweat mixture until vegetables are just tender.
- 3 Add rest of beer, bay leaves and prepared RC Hearty Foundations® Reserve Gluten-Free Vegetable Base. Bring mixture to a simmer for 15-20 minutes.
- 4 In another sauce pot, heat half and half and season with dry RC Hearty Foundations® Reserve Gluten- Free Vegetable Base, nutmeg, onion and garlic powders, blend well and bring to a simmer.
- 5 Wisk in RC Gluten-Free Roux and continue to cook until mixture thickens stirring frequently.
- 6 Remove bay leaves from beer and vegetable mixture then add thickened half and half and blend soup together.
- 7 Bring soup back to a simmer and stir in shredded cheddar and Parmesan cheese.
- 8 Portion soup in warm soup bowl or cup and garnish with popped popcorn and chopped chives.
Notes
Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base, Hearty Foundations® Gluten-Free Roux,