Guest guest Posted May 4, 2006 Report Share Posted May 4, 2006 Creamed soup base: l cup dry milk powder or nondairy substitute(veg.soup base,formula,rice flour,Better than milk powder works too) l cup white rice flour(I've used brown or Jasmine) 2 Tbsp. dried onions l/2 tsp pepper l/2 tsp salt 3 Tbsp. GF powdered soup base (I've used Adobo seasoning) combine all ingredients and mix well. Store in an airtight container. This mix is the equivalent of 8 or9 cans of soup Cream of Mushroom Soup: In small saucepan, blend 4 Tbsp.of base with l/4 cup cold water. Add l cup hot water using liquid from mushroom bits can. After soup thickens,add mushrooms. Cream of Tomato: same as above,but omit mushroom can and use 5.5 oz can of V8juice as part of liquid. Cream sauce: melt l Tbsp. butte/margarine in small saucepan and add l tsp. chopped chives or 2 thinly sliced green onions before putting in the soup base. Add l l/4 cups hot water and cook as above. To Use In a Casserole: If it calls for canned soup to be baked more than l hr. just stir the creamed soup base with the ingredients and pour on l l/4 to l l/2 cups hot water. Quote Link to comment Share on other sites More sharing options...
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