Gluten-free Beer Cheese Soup

BeerCheese copy.jpg
BeerCheese copy.jpg

Gluten-free Beer Cheese Soup


New!  Gluten free!   This gluten-free version of my Beer Cheese Soup defies convention and rivals the original recipe. it's thick and rich and cheesy. And easier to make!

Net wt. 6.5 oz (184g)  Makes 5 8-oz servings

Cooking directions: 

1.     Open package and set aside the small pouch containing white cornstarch.

2.     In a soup pot, stir veggie ingredients into 4 cups water.

3.     Add 1 12-oz can of warm, inexpensive beer. Bring to a low boil and simmer for 15 minutes.

4.     Add 3 cups shredded cheddar cheese and 1/2 cup half-and-half. Stir until cheese is melted.

5.     In a small bowl, stir cornstarch in 1/2 cup cold water until dissolved. Add to soup and cook, stirring constantly, until soup thickens, 4 to 5 minutes.

6.     Adjust seasonings to taste and serve.

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Nutrition Facts:  Serving size 1/4 cup of dried mix, servings per container 5, Calories 30, Total Fat 0g, Sodium, 541mg, Total Carbohydrates 10g, Dietary Fiber 1g, Protein 2g. Based on a 2,000 calorie diet.

Ingredients: Potatoes, broth (maltodextrin, sea salt, autolyzed yeast extract, natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, soybean oil, xanthan gum, spices, extractive of spices, lecithin), cornstarch, onion, carrot, green pepper, leek, celery, tomato.

Made in a facility that also processes wheat, nuts, soy, dairy and eggs.