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.