Gluten Free Cream Soup Base Powdered Recipes

EASY GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE

Steps:

• Whisk chicken broth, milk, and cornstarch together in a small saucepan until cornstarch is dissolved.
• Add seasonings and mix together.
• Cook over medium heat, stirring constantly, until bubbling, about 3- 5 minutes.
• Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes.
• Remove from heat and use as a substitute for any recipe that calls for cream of chicken soup.

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.

GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER

Steps:

• Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

GLUTEN FREE CREAM OF MUSHROOM SOUP

Steps:

• In a medium-size saucepan, heat the olive oil over medium-high heat. Add the mushrooms and shallots, stirring to combine after each addition.
• Cover the pot and cook until the shallots are translucent and the mushrooms are fork tender (about 4 minutes). Remove the lid, transfer about 1/2 cup of the cooked mushroom mixture to a small bowl. Set it aside.
• To the same medium-size saucepan, add the butter and melt over medium heat. Add the rice flour, pepper, and salt, and whisk to combine well.
• The mixture will clump at first, and then smooth. Cook this roux over medium heat, whisking constantly, until the mixture smells more fragrant (about 1 minute).
• Stirring constantly, add the stock to the roux. Continue to break up any lumps that might form. Add the evaporated milk, and continue to stir until the mixture is smooth.
• Bring the mixture to a simmer, and cook, uncovered, stirring occasionally. Continue to cook until the soup is reduced by about one-quarter (about 7 minutes).
• Remove the saucepan from the heat. Using an immersion blender, puree the soup until smooth. To thin the soup, add more stock by the tablespoon until it reaches the desired consistency.
• Add the remaining mushrooms, and stir to combine. Serve immediately with the optional fresh chopped parsley for garnish.

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.

GLUTEN FREE CREAM OF CHICKEN BASE

Steps:

• Combine all ingredients well and store in an air tight container in your pantry.
• In a small saucepan mix 3-4 Tablespoons of base with 1/4 cup cold water.Add 1 cup hot water (or for a richer soup 1 cup chicken stock) cook over medium heat stirring til soup thickens.
• Use 3 Tablespoons for thin soup or 4 Tablespoons for thick soup.

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.

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.