CREAM SOUP BASE
Source of Recipe
Bette Hagman's Gluten Free Gourmet Cookbook/ and Katie
List of Ingredients
1 c dry milk powder or non dairy substitute**
1 c white rice flour (regular flour works well too)
2 T dried minced onions
1/2 t pepper
1/2 t salt
3 T powdered soup base
Combine all ingredients and mix well. Store in airtight container by kitchen stove or on pantry shelf. This mix is the equivalent to 8-9 cans of soup.
Recipe
Directions for the following cream soups:
***Cream of Chicken Soup...in small saucepan, blend 4 T of base w/ 1/4 c cold water. Add 1 c hot water (or chicken stock) and cook over medium heat, stirring until soup thickens.
***Cream of Mushroom Soup...same as cr. of chicken soup using the liquid from 1 4 oz can of mushroom bits and pieces as part of the water (reserving the mushrooms). After soup thickens, add mushrooms.
***Cream of Tomato Soup...same as cr. of chicken soup, using 1 5.5 oz can of V8 juice as part of the liquid.
***Tasty Cream Sauce...melt 1T butter or margarine in a small saucepan and add 1t chopped chives or 2 thinly sliced green onions before putting in the soup base. Add 1 1/4 cups hot water and cooked as directed for cr of chicken soup.
**the dry milk powder--I used to use Ener-G's "Soy Quick" powdered soy milk. Better Than Milk also makes a powdered soy and rice milk. Better Than Milk's Rice milk does not thicken as well with this recipe but it does the job
**For the powdered soup base, I have found numerous options at health food stores in the bulk spices or even in regular grocery stores near the chicken boullion.
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