Gluten Free Canned Cream Of Celery Soup T R L Recipes

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GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L



Gluten-Free

This is #3 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

Provided by Nana Lee

Categories     Onions

Time 40m

Yield 2 cups

Number Of Ingredients 9

2 cups chopped celery
1/3 cup chopped onion
2 tablespoons olive oil
1 teaspoon sea salt
1/16 teaspoon black pepper
1/2 teaspoon dried parsley
2 cups water
1 tablespoon tapioca flour
1/2 cup half-and-half

Steps:

  • NOTE RE AMT:.
  • Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
  • Heat olive oil in a sauce pan and saute the onions and celery until translucent.
  • Stir in the sea salt, pepper, parsley and water.
  • Simmer for about 30 minutes then remove from heat and cool slightly.
  • Place all in a food processor and process until smooth.
  • Return to pan and bring to a boil.
  • Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

Nutrition Facts : Calories 225.3, Fat 20.7, SaturatedFat 6.2, Cholesterol 22.4, Sodium 1277.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.1, Protein 2.8

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L



Gluten-Free

This is #1 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

Provided by Nana Lee

Categories     Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 8

3 cups chopped portabella mushrooms or 3 cups cremini mushrooms
1 tablespoon butter
2 teaspoons sea salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/4 cup water
4 teaspoons tapioca flour
2 cups half-and-half

Steps:

  • MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
  • Heat the butter on medium heat in a sauce pan.
  • Add the mushrooms, and saute until cooked through.
  • Add the sea salt, pepper, parsley.
  • Cook and stir 1 minute more.
  • Add the half and half.
  • Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
  • Cook and stir until thickened.

Nutrition Facts : Calories 266.8, Fat 22.6, SaturatedFat 14, Cholesterol 69.9, Sodium 1649.8, Carbohydrate 11.5, Fiber 1.4, Sugar 1.8, Protein 7

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