Cream Soups Recipe Gluten Free
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 cup cold milk or 1 cup non-dairy milk substitute
- 3 3 tablespoons rice flour or 3 tablespoons cornstarch
- 1 1 tablespoon margarine or 1 tablespoon olive oil
- 1 teaspoon chicken bouillon granules or 1 teaspoon chicken bouillon cube, be sure its gluten free
- 1⁄2 teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
- 1 dash pepper, to taste
directions
- I have always used sweet rice flour in this recipe, but if you don’t have any on hand, cornstarch will work. Either one should be whisked into the cold milk in a saucepan.
- Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
- Use this soup in recipes in place of one can of creamed soup.
-
Variations:
- Add 1/2 Celsius chopped chicken, cooked or canned mushrooms, or cooked celery.
- You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
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RECIPE SUBMITTED BY
Cristi K.
shelbina, MO
<p>I am a stay at home wife, mother, grandmother and homesteader. Adding that last one took a few years but as I sit and looking at the chickens walking around their pin I remember all the joy comes with them. Most have names, we have hand raised them. Next year I will be adding a second garden, goats and a farmdog to the mix. We love our little 7 acres here and can't wait to grow the healthy heirloom, non-gmo foods for our table and our animals.</p>