Gluten Free Creamed Soup Base

Category	Soups
Classification	Gluten Free
Added By	Michelle Watson
Added On
Prep Time	minutes
Yield	Mix makes 8-9 cans worth
Source	Gluten Free Gourmet Cooks Fast and Healthy
Comment	Better than from a can!!

Ingredients

1 Cup non-instant dry milk or nondairy substitute
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered chicken or vegetable soup base

Directions

Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8-9 cans of soup.

Cream of Chicken Soup: Blend 3-4 tablespoons of creamed soup base with 1/4 cup cold water. Add 1 cup hot or cold water or chicken stock and cook, stirring, until the soup thickens. Use 3 tablespoons for thin soup, 4 for a thick soup.

Cream of Mushroon Soup: Same as Chicken Soup (above), but add the liquid from a 4oz can of mushroom bits and pieces as part of the water (reserving the mushrooms). After soup thickens add the mushrooms.

Cream of Tomato Soup: Same as chicken soup (above), but add one 5.5 ounce can of V-8 juice (or 5.5 ounces of Trader Joe's Garden Patch Juice) as part of the liquid. (I like TJ's Garden Patch best).

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