Gluten Free Creamed Soup Base
Ingredients
- 1 Cup non-instant dry milk or nondairy substitute
- 1 cup white rice flour
- 2 tablespoons dried minced onions
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 3 tablespoons GF powdered chicken or vegetable soup base
Directions
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8-9 cans of soup.
Cream of Chicken Soup: Blend 3-4 tablespoons of creamed soup base with 1/4 cup cold water. Add 1 cup hot or cold water or chicken stock and cook, stirring, until the soup thickens. Use 3 tablespoons for thin soup, 4 for a thick soup.
Cream of Mushroon Soup: Same as Chicken Soup (above), but add the liquid from a 4oz can of mushroom bits and pieces as part of the water (reserving the mushrooms). After soup thickens add the mushrooms.
Cream of Tomato Soup: Same as chicken soup (above), but add one 5.5 ounce can of V-8 juice (or 5.5 ounces of Trader Joe's Garden Patch Juice) as part of the liquid. (I like TJ's Garden Patch best).
Note
Better than from a can!!
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