Cream Soup Base Gluten Free Recipes

GLUTEN-FREE CREAM OF MUSHROOM SOUP

Steps:

• Gather the ingredients.
• Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat for about 3 minutes.
• Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook vegetables with sweet rice flour while stirring for 2 minutes.
• Gradually stir in gluten-free chicken broth and stir to blend.
• Add cream or milk and continue to cook over medium heat until soup thickens.
• Season with salt and pepper to taste. Sprinkle basil over the top, if using, and serve. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

GLUTEN FREE CREAM SOUP BASE (POWDERED)

Steps:

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

CREAM SOUP BASE (GLUTEN - FREE)

Steps:

• In a small saucepan, whisk milk and cornstarch until well blended.
• Add margarine, salt and pepper.
• Heat to a boil, stirring frequently.
• Use in recipes in place of a can of condensed cream of "whatever" soup. Reconstitute soup by adding one cup of water to the recipe.
• Cream Of Mushroom: Add 1/4 cup chopped canned mushrooms.
• Cream Of Celery: Add 1/4 cup chopped sauteed celery.
• Cream Of Chicken: Add 1/4 cup chopped cooked chicken.

5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS

Steps:

• Steam fresh vegetables until tender but not overcooked. Set aside.
• In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
• Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
• Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
• Add vegetables, cream, and seasonings and stir until smooth.
• Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

CREAM SOUP BASE

Steps:

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

CREAM SOUP BASE

Steps:

• Combine and shake all ingredients together and store in an airtight container.
• to use base:.
• Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
• Recipe equals 7 cans of cream soup base.

GLUTEN FREE SUBSTITUTE FOR CREAM SOUP BASE

Steps:

• 1. Melt butter in saucepan over medium to low heat. Stir in flour a little at a time until smooth and then remove from the heat. Add broth and milk a little at a time while stirring to keep mixture smooth. Return to heat and bring sauce to a gentle boil, stirring constantly until sauce thickens. Add pepper and salt to taste. Stir in mushrooms or chicken depending on which soup you want to make.
• 2. Note: This soup base can be used as a substitute for 1 can of cream of mushroom soup or cream of chicken in your casserole recipes or any other recipe that calls for them. Recipe can be doublede but be very careful to stir and keep it from getting thicker than you want. Add a little more milk and broth if the soup gets too thick, but only a little at a time.