Ingredients: |
Ingredients: SOUP BASE:
Mix well: 2 cups nonfat dried milk
1/2 cup cornstarch
1/2 cup potato starch
2 Tbs. dried minced onions
1/2 tsp. black pepper
Store in the refrigerator.
Cream of Tomato Soup
Ingredients:
1/4 c. soup base
3/4 cup cold water
1/2 c. gluten-free tomato paste
1/2 t. paprika
1/2 t. celery salt
1 tsp. butter
Cream of Mushroom
Ingredients:
1/3 c. soup base
3/4 c. cold water
1-4 oz. can mushroom, undrained
2 tsp. gluten-free chicken bouillon
1 tsp. butter
Dash of nutmeg
Special Prep: Mushrooms can be chopped in own juice in blender.
Cream of Chicken
Ingredients:
1/3 c. soup base
1 c. cold water
1/3 c. finely chopped chicken
2 tsp. gluten-free chicken bouillon
1/4 tsp. dried parsley
Dash of celery salt
Cream of Celery
Ingredients:
1/3 c. soup base
1 c. cold water
1/2 c. fined minced celery
1 tsp. butter
2 tsp. gluten-free chicken bouillon
1/4 tsp. celery salt or seed
Special Prep: Simmer celery in butter
& additional water in a covered pan until tender, 5-10 min. Then cook uncovered until most of water is evaporated.
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Directions: |
Directions:Directions for making soups are similar,
except when noted by Special Prep.
Mix and heat over medium heat, stirring constantly, until smooth. Lower heat and continue cooking for 5-10 minutes more, stirring occasionally.
(Soup can also be made in microwave. Use at least a 1 quart bowl, as it will boil up. Stir frequently.)
At this point, use as directed in place of a can of cream soup in your recipe.
Or, add 8-10 ounces of additional water when heating and eat as soup.
Quick Mix Casserole: Mix all casserole ingredients and bring to a boil on top of stove. Mix 1/4 to 1/3 cup soup base with an additional 1 cup water. Add to hot ingredients, stir until thick. Turn into baking dish, bake as usual.
If using rice in a casserole, it must be almost completely cooked before adding soup mix, or it will take forever for the rice to finish cooking.
Low sodium-look for a low sodium, g.f. chicken bouillon.
Milk-free--Look for milk powdered milk subs. Simplest fix might be to omit dried milk altogether. Then use 1/3 the amount of soup base called for in recipe-- 1/3 c. would be ~ 2 Tbs. and 1/4 c. would be ~1 1/2 Tbs. Use liquid milk sub or lactose reduced milk instead of water.
Unfortunately, many milk subs, liquid or powder, interfere with the thickening properties of g.f. flours (and cornstarch especially) not just in soup but in baking as well. You might need to experiment w/ various milk subs-soy, nut, etc. |
This recipe for Cream of "Whatever" Soup GF is from