Wednesday, October 29, 2008

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!

1 comment:

Anonymous said...

As canned soups are loaded in sodium and unhealthy in that way too as well as the gluten you may get even more health benefits than you expected.

Canned creamed soups are mixed with milk as opposed to water - would these recipes be less watery if you made them with milk - or a substitute instead of water? Let me know.

love
Mum