Another recipe from my Mother-In-Law.
But geez gluten is in EVERYTHING (including a lot of bullion and soup broths!)
So, I made my own broth using scraps of celery, carrots, onion, parsnips and bok choy I saved.
I sauteed 4 small onions in a pot in garlic, olive oil & salt and pepper.
Added homemade broth and let simmer for a few hours.
Ladled soup into 2 bowls, added toasted gluten free bread and topped with a mix of grated cheddar/ mozza/ parmesan cheeses. (I think I was supposed to use swiss, but forgot to get some at the store)
Baked in the oven @ 450 for 10 minutes, last min. on broil to crisp up the top!!