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Gluten Free Cream Soup Base (Powdered)

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“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 Homemade Cream Soup. 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
SERVES:
8-9
UNITS:
US

Ingredients Nutrition

  • 1 cup powdered milk or 1 cup non-dairy powdered coffee creamer
  • 1 cup rice flour
  • 2 tablespoons instant minced onion
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 3 tablespoons powdered stock (GF, chicken or vegetable, maybe bouillon would work)
  • Additional for each can of soup
  • 14 cup water
  • 1 cup water or 1 cup chicken broth

Directions

  1. Combine all ingredients and mix well. Store in airtight container on pantry shelf.
  2. 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.
  3. Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

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