Cream Soups Recipe Gluten Free Food

GLUTEN FREE CREAM OF MUSHROOM SOUP RECIPE

Steps:

• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
• Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
• Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
• Add parsley, and season with salt and pepper.
• Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.

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.

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.

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 CHICKEN SOUP RECIPE

Steps:

• Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown. Add the broth and milk while whisking and bring to a boil. Boil until thickened. Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
• Remove from the heat and let cool to room temperature, about 2 hours.
• Transfer to resealable freezer bags. Keep in the freezer to use when needed.

GLUTEN-FREE CREAM OF CHICKEN SOUP {DAIRY-FREE OPTION}

Steps:

• In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute minced garlic until tender.
• Sprinkle gluten-free flour, onion powder, thyme over the sauteed garlic.
• Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
• Add the chopped cooked chicken to the soup and stir to combine. Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
• Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

GLUTEN-FREE CREAM OF CHICKEN SOUP

Steps:

• In a medium saucepan, melt butter over medium-high heat.
• Add in the flour and whisk until combined.
• Add in the chicken stock and milk, whisk 1-2 minutes.
• Season with salt, pepper, garlic powder, and onion powder.
• Bring to a simmer and cook until thickened about 3-5 minutes.
• Add in the cooked chicken.
• Remove from heat and cool completely.
• Store in an airtight container in the fridge.

GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP

Steps:

• 1. In saucepan, cook mushrooms, broth and thyme until mushrooms are tender.
• 2. Blend mixture in blender, leaving some chunks of veggies in it. Set it to the side.
• 3. In saucepan, melt the butter, and whisk the flour until smooth. Add salt and pepper, rice milk and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry.

GLUTEN-FREE CONDENSED CREAM OF CHICKEN SOUP

Steps:

• Melt butter in a small saucepan over med-low heat.
• Sprinkle sweet rice flour over the butter. Season with salt and pepper. Whisk and let bubble for 2 minutes.
• Gradually whisk in the chicken broth and milk.
• Allow the mixture to cook and bubble until very thick, whisking frequently, about 5 minutes.
• Remove from heat. Use in recipe or store in the refrigerator for up to 3 days.

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

Steps:

• NOTE RE AMT:.
• Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• Heat olive oil in a sauce pan and saute the onions and celery until translucent.
• Stir in the sea salt, pepper, parsley and water.
• Simmer for about 30 minutes then remove from heat and cool slightly.
• Place all in a food processor and process until smooth.
• Return to pan and bring to a boil.
• Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

GLUTEN FREE CREAM OF CHICKEN SOUP

Steps:

• Melt the butter in a saucepan over medium heat. If using, add the chicken and sauté until the chicken is warm.
• Add the rice flour and whisk until the flour just starts to brown.
• Add the broth and milk while whisking and bring to a boil.
• Boil until thickened.
• Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week.

GLUTEN FREE CREAM OF CHICKEN SOUP RECIPE

Steps:

• To make the croutons. spray the bread cubes generously with oil, sprinkle withsalt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
• To make the soup, heat oil in a large pot over medium high heat. Add onionand cook for 5 minutes, until translucent. Add garlic and cook for 1 minute. Addcarrots, celery and bell pepper, cook for 2 minutes to soften. Stiroccasionally.
• Add butter and melt. Then add flour and mix until incorporated, and stirconstantly for 1 minute.
• Add chicken stock, mix until flour is incorporated, then add milk. Mix to combine,then add salt, spices, chicken and peas.
• Bring to simmer, stirring occasionally. As it heats, it will thicken, about 5minutes. Don't let it bubble. Once thickened, adjust salt and pepper.
• Ladle into bowls and serve garnished with croutons and fresh oregano if desired.

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.