Description
A gluten-free (and optionally vegan) replacement for canned “cream of” soups.
Ingredients
Scale
- 1 cup cold milk (or milk substitute)
- 3 Tbsp sweet/glutenous rice flour or 2 Tbsp cornstarch
- 1 Tbsp butter, margarine, or olive oil
- 1 tsp chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
- ½ tsp salt (or to taste depending on how the soup will be used and how salty your bouillon is)
- pepper to taste
Instructions
- In a sauce pan, whisk together the milk and rice flour or cornstarch.
- Add the remaining ingredients and heat to a boil while whisking frequently.
- Reduce heat and simmer about a minute until thickened.
- Use this soup in recipes in place of one can of creamed soup.
Notes
- Variations: Add ½ cup chopped chicken, cooked or canned mushrooms, or cooked celery.