Gluten Free Cream Soup Base (Powdered)
"This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
8-9
ingredients
- 1 cup powdered milk or 1 cup non-dairy powdered coffee creamer
- 1 cup rice flour
- 2 tablespoons instant minced onion
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 3 tablespoons powdered stock (GF, chicken or vegetable, maybe bouillon would work)
-
Additional for each can of soup
- 1⁄4 cup water
- 1 cup water or 1 cup chicken broth
directions
- Combine all ingredients and mix well. Store in airtight container on pantry shelf.
- Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
- Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.
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RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
