Gluten Free Cream Soup Base Powdered Recipes

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GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER



Gluten-Free Cream of Chicken Soup Replacer image

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Provided by LADYSLEW

Categories     Soups, Stews and Chili Recipes

Time 15m

Yield 1

Number Of Ingredients 3

¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Steps:

  • Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g

CREAM-STYLE SOUP MIX



Cream-Style Soup Mix image

This easy soup mix is a wonderful substitute for canned cream soup in a recipe. It's great to have on hand for those nights when you need to whip up supper in a hurry. -DeAnn Alleva, Worthington, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3 cups (16 batches).

Number Of Ingredients 12

2 cups nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 teaspoons dried parsley flakes
2 teaspoons dried minced onion
1 teaspoon dried celery flakes
1 teaspoon dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup. , In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. , For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. , Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.

Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 715mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.

5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS



5 Gluten-Free Cream of Vegetable Soups image

Add fresh, in-season vegetables and herbs to a simple, rich and creamy, homemade gluten-free soup base.

Provided by Teri Gruss, MS

Categories     Entree     Side Dish     Dinner     Appetizer     Soup

Time 20m

Yield 8

Number Of Ingredients 10

31/2 cups chicken broth (gluten free)
3 tablespoons butter (OR olive oil)
3 tablespoons amaranth flour
1 clove garlic (minced, fresh)
2 teaspoons salt (or to taste)
1 tablespoon onion powder (gluten free, or to taste, not onion salt)
1 1/2 cups half-and-half (OR dairy substitute, light coconut milk works well)
3 cups vegetables (fresh)
To taste: white pepper (fresh cracked)
Garnish: gluten free crackers (homemade)

Steps:

  • Steam fresh vegetables until tender but not overcooked. Set aside.
  • In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
  • Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
  • Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
  • Add vegetables, cream, and seasonings and stir until smooth.
  • Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.

Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g

GLUTEN FREE CREAM SOUP BASE (POWDERED)



Gluten Free Cream Soup Base (Powdered) image

This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.

Provided by WI Cheesehead

Categories     Free Of...

Time 10m

Yield 8-9 serving(s)

Number Of Ingredients 8

1 cup powdered milk or 1 cup non-dairy powdered coffee creamer
1 cup rice flour
2 tablespoons instant minced onion
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons powdered stock (GF, chicken or vegetable, maybe bouillon would work)
1/4 cup water
1 cup water or 1 cup chicken broth

Steps:

  • Combine all ingredients and mix well. Store in airtight container on pantry shelf.
  • Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
  • Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.

GLUTEN FREE CREAM OF CHICKEN BASE



Gluten Free Cream of Chicken Base image

I got this recipe from the Bette Hagman Gluten-free Gourmet Cooks Comfort Foods she calls it "Cream Soup Base". You can make this with vegetable soup base too.

Provided by 3RiversCook

Categories     Free Of...

Time 15m

Yield 8 cans, 8-9 serving(s)

Number Of Ingredients 6

1 cup powdered milk
1 cup rice flour
2 tablespoons instant minced onion
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons powdered gluten-free reduced-sodium chicken base

Steps:

  • Combine all ingredients well and store in an air tight container in your pantry.
  • In a small saucepan mix 3-4 Tablespoons of base with 1/4 cup cold water.Add 1 cup hot water (or for a richer soup 1 cup chicken stock) cook over medium heat stirring til soup thickens.
  • Use 3 Tablespoons for thin soup or 4 Tablespoons for thick soup.

Nutrition Facts : Calories 156.4, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.5, Sodium 205, Carbohydrate 23.1, Fiber 0.6, Sugar 6.6, Protein 5.5

FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP



Freezer Gluten-Free Cream of Chicken Soup image

Make this ahead and keep in freezer. Use when recipes call for cream of chicken soup. This is a great gluten-free alternative.

Provided by Melissa Harris

Time 2h20m

Yield 6

Number Of Ingredients 6

4 cups chicken broth
2 cups milk
5 ½ tablespoons cornstarch
1 ½ teaspoons chicken bouillon granules
½ teaspoon onion powder
salt and ground black pepper to taste

Steps:

  • Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
  • Remove from the heat and let cool to room temperature, about 2 hours.
  • Transfer to resealable freezer bags. Keep in the freezer to use when needed.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 902.8 mg, Sugar 4.8 g

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