Gluten-Free Condensed Cream Soup Substitute

I actually have some people following my blog and trying out some of the recipes!! As a result, I'm motivated to add a few more. I can't believe I didn't think of posting this one before. There are lots of recipes, like casseroles, that call for condensed cream soup (i.e. chicken, mushroom, broccoli, onion, potato, etc.) as an ingredient. And, of course, they use wheat flour to thicken the soup. Here's a recipe for a gluten-free substitute for that can of soup. Now you can have that casserole or other dish.


Condensed Cream Soup

1 cup cold milk
3 Tbsp sweet rice flour
2 Tbsp butter
1 tsp chicken bouillon (gluten-free)
1/2 tsp salt
dash pepper

Use this recipe in place of one can of soup.

1. In a small saucepan over low heat, whisk milk and flour till well blended.
2. Stir in butter, bouillon, salt, and pepper until butter is melted.
3. Mix in additional ingredients (mushrooms, chicken, etc.)--see below.
4. Heat to a boil, stirring frequently. Simmer until thickened.
5. This is now read to be used in your recipe, though you may want to allow it to cool before adding if it will affect any of the other ingredients.

To reconstitute soup, follow directions above except add 1 cup water in step 2. Simmer until ready to serve.

Cream of Mushroom Soup--Stir in a drained 4 oz can of mushroom pieces.
Cream of Chicken Soup--Stir in 1/2 cup cooked chicken pieces.
Cream of Celery--Stir in 1/2 cup sauteed chopped celery.

You get the idea -- stir in 1/2 cup of your cooked additional ingredient (onion, broccoli, etc.)