GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER
The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.
Provided by LADYSLEW
Categories Soups, Stews and Chili Recipes
Time 15m
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g
GLUTEN FREE CREAM SOUP BASE (POWDERED)
This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.
Provided by WI Cheesehead
Categories Free Of...
Time 10m
Yield 8-9 serving(s)
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g
GLUTEN-FREE CREAM OF ASPARAGUS SOUP
Make and share this Gluten-Free Cream of Asparagus Soup recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put asparagus and stock into a medium pot and bring to a boil over high heat.
- Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
- Puree asparagus and remaining broth in blender; return to pot and set aside.
- (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
- Add flour and cook stirring constantly with a wire whisk for 2 minutes.
- Whisk in reserved warm broth.
- Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
- Transfer to pot with asparagus puree.
- Bring to a simmer over medium heat, stirring often.
- Slowly add half-n-half.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 497.3, Fat 40.3, SaturatedFat 24.1, Cholesterol 113, Sodium 627.4, Carbohydrate 23, Fiber 4.5, Sugar 7, Protein 15.3
GLUTEN FREE AND DAIRY FREE CREAM OF MUSHROOM SOUP
A homemade, gluten and dairy-free, version of the cream of mushrooms soups you would find in the grocery store. Ghee, also known as clarified butter, is lactose free.
Provided by Alliemed
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 102.9, Fat 6.7, SaturatedFat 4, Cholesterol 16.4, Sodium 101.1, Carbohydrate 7.5, Fiber 1, Sugar 1.8, Protein 2.3
GLUTEN-FREE CREAMY POTATO SOUP
Looking for a hot creamy soup to warm up those cool autumn nights? Soups are a great gluten-free alternative for lunches and even dinners. For more delicous gluten-free recipes check out http://www.jensglutenfreeblog.com.
Provided by jensglutenfree
Categories Vegetable
Time 55m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the ingredients in a 4 quart soup pot and cook uncovered over low heat for 30-40 minutes.
- For a thicker broth press some of the potatoes against the side of the pot with a spoon.
FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP
Make this ahead and keep in freezer. Use when recipes call for cream of chicken soup. This is a great gluten-free alternative.
Provided by Melissa Harris
Time 2h20m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 902.8 mg, Sugar 4.8 g
GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP
Being gluten or wheat free can be very challenging, especially when it comes to finding substitutes for pantry staples. Thanks to this recipe, you get the convenience of canned, condensed soup without the costliness of premade GF foods.
Provided by CandCrew
Categories Free Of...
Time 10m
Yield 1 can condensed soup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201.8, Fat 13.8, SaturatedFat 1.8, Sodium 587.2, Carbohydrate 18.4, Fiber 1.1, Sugar 1.2, Protein 1.9
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