This scrumptious dish looks complex; but, I think you will be rather surprised at how easy it is to whip up. I absolutely love making soups in the winter. Not only do they warm your body, they send these feel good rays into your soul.
You will need: 1 quart of gluten free chicken broth, 1 cup water, ½ cup heavy cream, ½ yellow onion, 3 cloves garlic, 2 tbsp. Italian seasoning, salt and pepper, 1 bottle of gluten free beer (Red Bridge is readily available in grocery stores), 2 tbsp. butter, and 1 cup shredded mozzarella cheese.
First, boil your gluten free broth over the stove. I added the Italian seasoning and cup of water to the broth first and foremost. Taste – to see if you need more salt. You may need to add a chicken bouillon cube or some powder like this.
In a separate pan, sauté the onions and garlic in olive oil until lightly golden brown. Then dump them into your soup mixture. Let soak in the broth for about 10 minutes.
Add in the cream and butter along with the bottle of beer. Stir up the mixture and let simmer for about 5 more minutes.
Lastly, dump in the shredded cheese. Add salt and pepper to taste.
Add – gluten free croutons to the top of the soup for a crunchy, garlicky addition. Find a recipe here on how to make gluten free croutons.