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
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 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.
GLUTEN FREE CREAM OF CHICKEN BASE
I got this recipe from the Bette Hagman Gluten-free Gourmet Cooks Comfort Foods she calls it "Cream Soup Base". You can make this with vegetable soup base too.
Provided by 3RiversCook
Categories Free Of...
Time 15m
Yield 8 cans, 8-9 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 156.4, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.5, Sodium 205, Carbohydrate 23.1, Fiber 0.6, Sugar 6.6, Protein 5.5
CREAM SOUP BASE
I like to keep this on hand to prepare cream soups I prefer to use instant sure jel, because it does cloud soup as cornstarch does..but in case you can't find instant sure jel...cornstarch will do
Provided by grandma2969
Categories < 15 Mins
Time 10m
Yield 7 cans base mix
Number Of Ingredients 8
Steps:
- Combine and shake all ingredients together and store in an airtight container.
- to use base:.
- Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup.
- Recipe equals 7 cans of cream soup base.
Nutrition Facts : Calories 247.2, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.9, Sodium 1448.8, Carbohydrate 28.2, Fiber 0.5, Sugar 14.8, Protein 10.4
DAIRY FREE CREAM SOUP / WHITE SAUCE
Make and share this Dairy Free Cream Soup / White Sauce recipe from Food.com.
Provided by nweatter
Categories Sauces
Time 6m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together milk and cornstarch in a small saucepan.
- Stir in margarine, bouillon, salt & pepper.
- Stir constantly, heat to boiling, and simmer until thick (a minute or two).
- Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.
Nutrition Facts : Calories 33.9, Fat 0.1, Cholesterol 0.1, Sodium 820.9, Carbohydrate 7.7, Fiber 0.1, Sugar 0.2, Protein 0.2
CREAM SOUP BASE (GLUTEN - FREE)
Make and share this Cream Soup Base (Gluten - Free) recipe from Food.com.
Provided by internetnut
Categories Free Of...
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 426.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 95.5, Sodium 1819.1, Carbohydrate 26.4, Fiber 0.2, Sugar 0.4, Protein 8.6
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