Thursday, May 17, 2007
Cream of Whatever Soup Mix
Posted in Gluten Free Recipes
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Since Josh has gone Gluten Free (over a year now), one of the difficult things for me has been with soups (have you ever checked the ingredients on a can of soup .... most of them contain Wheat Flour!). A friend shared this recipe with me and it has been very, very helpful in my cooking - when a recipe calls for Cream of .... soup I use this mix - it is a bit different than the last one that I shared on my blog. Here is the recipe for it: Cream of.... Soup
1 cup non-instant dry milk or nondairy substitute 1 cup white rice flour
2 Tbsp dried minced onions
1/2 tsp pepper
1/2 tsp salt
3 Tbsp GF powdered chicken soup base or vegetable soup base
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf.
Cream of chicken soup:
Blend 3-4 Tbsp mix with 1/4 cold water. Add 1 cup hot or cold water (or chicken stock) and cook, stirring, until the soup thickens. Use 3 Tbsp for thin soup, 4 for a thick soup.
Cream of mushroom soup:
Same as above, but use the liquid from one 4oz can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
Cream of tomato soup:
Follow cream of chicken instructions but use one 5.5oz can of V8 juice as part of the liquid.
Cheese soup or sauce:
Follow cream of chicken instructions using 1/4 cup mix. Add 1/4 cup extra water. Stir in 1/2 to 2/3 cup grated Cheddar cheese before removing from the stove.
Shrimp soup or sauce:
Follow cream of chicken instructions. Use one 8oz bottle clam juice plus the 1/4 cup water and add one 4.5 oz can broken shrimp (drained) or 1/2 cup cut-up cooked shrimp, before removing from the stove.
Tasty cream sauce:
Melt 1 Tbsp butter or margarine in a small saucepan and add 1 tsp chopped chives or 2 thinly sliced green onions before putting in the soup base. Add 1 1/4 cups hot water and cook as directed for cream of chicken.
To use in a casserole:
If your casserole (scalloped potatoes, etc.) calls for canned soup and is to be baked over 1 hour, just tumble the mix with the ingredients and pour on 1 1/4 to 1 1/2 cups hot water. This also works if you're using it in a crockpot.
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