Gluten Free Canned Cream Of Celery Soup T R L Recipes

CREAM OF CELERY SOUP {GLUTEN-FREE}

Steps:

• Add the butter to a medium saucepan over medium-high heat. Add the celery, potato, and onion, cover the pan, and cook until the vegetables are starting to soften but not brown, about 5 minutes, stirring occasionally. Stir in the garlic during the last minute, and stir constantly once it's added.
• Add the stock, salt, pepper, nutmeg, and bay leaf. Bring to a boil, and then cover the saucepan, turn the heat down to simmer, and cook until the vegetables are tender, about 15 minutes.
• Stir in the milk and heat a couple minutes until steaming, being careful not to let the soup boil after the milk is added so the milk doesn't curdle. Use a fork to mash a few of the potatoes against the side of the saucepan to thicken the soup a bit.
• Serve.

GLUTEN-FREE CREAM OF CELERY SOUP RECIPE

Steps:

• Place chopped celery and oil into a 2 quart glass microwave-safe bowl. Cover and cook on HIGH for 4 minutes. (If substituting onion for onion powder, add the onion to the celery to knock off the crunchiness.)
• Add remaining ingredients and whisk until smooth.
• Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished.
• Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
• When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L

Steps:

• MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
• Heat the butter on medium heat in a sauce pan.
• Add the mushrooms, and saute until cooked through.
• Add the sea salt, pepper, parsley.
• Cook and stir 1 minute more.
• Add the half and half.
• Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
• Cook and stir until thickened.

GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
• Place the chicken in the water, bring to a boil and immediately lower to simmer.
• Add the carrot, onion and celery.
• Simmer for 1 hour.
• Carefully remove the vegetables and chicken from the broth.
• Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
• Process into a puree, then return to the sauce pan with any remaining broth.
• Bring to a boil.
• Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
• When thickened, remove from heat and allow to cool.