Cream Soup Base Gluten Free Recipes

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.

Steps:

• Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
• To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.

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.

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.

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.