Gluten Free Cream Soup Base (Powdered) |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 9 |
|
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. 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) |
1/4 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.
|
|