Sunday, February 26, 2012

Creamed Soup Base

1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered soup base (Chicken/Vegetable)

Combine all ingredients and mix well.  Store in an air tight container.  This mix is the equivalent of 8-9 cans of soup.

CREAM OF CHICKEN SOUP:  In a small saucepan, blend 4 tablespoons of base with 1/4 cup cold water.  Add 1 cup hot water (or chicken stock) and cook over medium heat, stirring until the soup thickens.

CREAM OF MUSHROOM SOUP:  Follow the instructions for Cream of Chicken Soup using the liquid from one 4-oz can of mushroom bits and pieces as part of the water (reserving the mushrooms).  After the soup thickens, add the mushrooms.

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