Cream of Soups (Gluten Free)

Since I've started this whole gluten free diet I've learned a lot about food. Actually reading the ingredients of prepackaged food has become a rather disturbing experience to me as I'm discovering not just how much gluten there is in everything but how much garbage is in the food we - as a Western society - eat. When I'm reading a label and realize I don't know what half of the words are, there's a problem!

However, we are also a pre-packaged society. Recipes tend to call for things like 1 can of cream of chicken soup or other such ingredients. And since these ingredients tend to be full of nasty glutenies, I'm faced with the problem of - how do I make this for myself?


And so here is the answer to at least one of those conundrums: cream of soups!


Now, I will say, my only issue with this recipe (and it's variations) is that the soup does come out a bit more watery than a store-bought can of creamed soup does. Just be forewarned. Also, please note, that while I have made the cream of chicken and cream of mushroom soups, I have yet to make the others. So if they're disgusting - I apologize!


Mix the following. These can be stored in an airtight container and used as needed. This mix makes the equivalent of about 8 or 9 cans of soup:



1 cup non-instant dry milk or nondairy substitute
1 cup white rice flour
2 tbsp dried minced onions
1/2 tsp pepper
1/2 tsp salt
3 tbsp GF powdered chicken or vegetable soup base (note: I've found that Herb-Ox is a great GF bullion that seems to be readily accessible from regular grocery stores. Very fresh tasting and no MSG).



Cream of Chicken soup:

Blend 3 to 4 tbsp (depending on how thick you want the soup) of soup base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook, stirring, until the soup thickens.


Cream of Mushroom Soup:

Follow the instructions for Cream of Chicken soup but use the liquid from one 4-oz can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens you can add the mushrooms.



Cream of Tomato Soup:
Follow the instructions for Cream of Chicken soup but use one 5.5 oz can of V-8 juice as part of the liquid.



Cheese Soup or Sauce:

Follow the instructions for Cream of Chicken soup but use 1/4 cup creamed soup base. Add 1/4 cup extra water. Stir in 1/2 to 2/3 cup grated cheddar cheese before removing from the stove.



Shrimp Soup or Sauce: (this is the one I'm a little concerned about!)

Follow the instructions for Cream of Chicken soup but use one 8oz bottle clam juice plus the 1/4 cup water, and add one 41/2 oz can broken shrimp (drained) or 1/2 cup cut-up, cooked shrimp before removing from the stove.


Tasty Cream Sauce:

Melt 1 tbsp butter in small saucepan and ad 1 tsp chopped chives or 2 thinly sliced green onions before putting in the soup base. Add 11/4 cups hot water and cook as directed for Cream of Chicken Soup.


To Use in a Casserole:

If the casserole calls for canned soup and is to be baked over 1 hour, just tumble the Creamed Soup Mix with the ingredients and pour on 11/4 to 11/2 cups hot water. What you're supposed to do if it calls for less than 1 hour, not a clue!