Condensed Cream Of Chicken Or Mushroom Soup Gluten Free Food

GLUTEN FREE CREAM OF MUSHROOM SOUP (CONDENSED)

Steps:

• In a medium saucepan sauté onion and mushrooms in butter over medium heat until browned. Stir in spices and broth.
• Separately, whisk together half & half and gluten free flour. Pour into the soup and stir. Once soup begins to thicken (about 5 minutes), remove from heat.

GLUTEN-FREE CONDENSED CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Put all ingredients except the mushrooms into a blender or food processor and pulse until smooth.
• Add mushrooms and pulse 2-3 times until mushrooms are chopped.
• Pour the mixture into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time.
• If not thick enough, add 30 seconds and whisk again.

CONDENSED CREAM OF CHICKEN SOUP SUBSTITUTE - GLUTEN-FREE

Steps:

• Finely chop the chicken and place in a small saucepan with the butter. Cook over a medium heat until the chicken is tender- approx 5 minutes.
• Using a cup- Combine the remaining ingredients in a cup and stir to dissolve the starch. Be sure that the bouillion cube is totally smashed. Add to the pot.
• While stirring, bring the pot to the boil and allow the mixture to thicken.
• Can be used in any recipe calling for condensed chicken soup.

GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP

Steps:

• Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
• Add mushrooms and pulse 2-3 times until mushrooms are chopped.
• Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
• Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.

GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add in the gluten-free flour blend and whisk constantly until combined. Cook an additional 1-2 minutes, until the mixture is bubbling.
• Gradually add in the chicken broth while whisking.
• Add in the milk and whisk until incorporated.
• Then, add the salt, garlic powder, onion powder, and black pepper. Whisk to combine.
• Bring to a simmer. Cook an additional 7-8 minutes, whisking occasionally, until the soup has thickened.
• Add in the cooked chicken and stir to combine.
• Serve immediately or store in a jar or container in the refrigerator for later use.

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.

CONDENSED CREAM OF CHICKEN OR MUSHROOM SOUP (GLUTEN FREE)

Steps:

• For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
• CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
• CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.