When I was first diagnosed, I didn’t know how to replace the cream soups that most of my casseroles called for. So I was thrilled when I found an easy recipe at Gluten-Free Utah. Making the soup from scratch does take a little more time than opening a can, but it cooks quickly and is healthier. Once you get used to making it, you won’t mind at all.
1 c. cold milk (or milk substitute)
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch
1 Tb. butter, margarine, or olive oil
1 tsp. chicken bouillon granules or 1 bouillon cube (be sure it’s gluten free)
1/2 tsp. salt (or to taste depending on how the soup will be used and how salty your bouillon is)
pepper to taste
I have always used sweet rice flour in this recipe, but if you don’t have any on hand, cornstarch will work. Either one should be whisked into the cold milk in a saucepan.
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.
Variations:
Add 1/2 c. chopped chicken, cooked or canned mushrooms, or cooked celery.
You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.
Looking forward to trying this recipe!
Can you freeze this?
Opramum, Please can you tell me, did you try freezing this GF cream soups recipe?
I really don't know. I haven't tried. Sorry. Let me know how it works if you give it a try.
I have frozen this in recipes (casseroles mostly) and it seems to do allright. It’s not the same consistency as using it fresh, but haven’t noticed a difference in taste and the consistency isn’t terribly off (in my opinion). Haven’t tried freezing it alone, but I think it’s so easy to use that I wouldn’t risk a runny consistency.
Thank you so much! I have been wondering what I could use in place of cream of chicken soup in my casseroles. My son's belly finally doesn't hurt. I don't want to chance using the commercial soup!
thank you so much for posting this recipe. I too had the same problem when I started eating food withiut gluten. I wasn’t dianosed it was more of a self realization; it helped clear the fog from my mind.
Francine
I’ve experienced the same changes when I went gluten free… My levels are back under control, but I’m still staying away because I feel so much better! And thanks for this recipe!!
Thank you for this basic recipe for creamed soups. It certainly does make cooking gf quicker and simpler. In addition to being gf intolerant, I am dairy and soy intolerant,so I truly need all the help I can get.
I tried this recipe tonight and with only a few shakes from the salt shaker and a couple teaspoons of the only chicken bullion I had, it was so salty I had to dump it. What chicken bullion are you using? I also used cornstarch as I haven’t stocked up on different flours to use.
Lorri, I can see where some bouillon would make it too salty. I usually use HerbOx, but I also only use this soup in casseroles or other recipes, not by itself. That probably makes a difference. I’ll add a note to the recipe. Thanks for your feedback.
very helpful site. Thirty years ago I was on my own cooking for my allergic child. It was hard then.
Hi Rosalie. I’m sure it was very hard 30 years ago. It must have been especially hard trying to provide safe food for your child. Thanks for stopping by.
So excited about this! My son said, “Mom, could we pleeeease have the thick sauce on the chicken divan tonight?” (Obviously I’ve tried other cream sauces…) I was totally delighted to find the sauce thicken up like nothin’!! (I did use the corn starch as I didn’t have any rice flour on hand…) I am super happy to have found this great substitute for cream soups. Thank you! Thank you!!!
Kristen, you are so welcome! I’m glad your family will enjoy it.
I found this soup at Giant Eagle and used it to replace cream of potato in a potato casserole. It turned out great! It is gluten free and organic. It isn’t cheap, but the company has a $1 off coupon on their site. http://www.imaginefoods.com/content/organic-creamy-potato-leek-soup
Linda, I just found your website, thank you for all your wonderful recipes, I am new to gluten free eating and so still learning. I love that you say that gluten free items can be delicious, because so far I’m not finding that! It means there is hope! My question is, does it matter what type of milk you use in this recipe – skim, 1%, 2% or whole?
Hi Liz. Yes, there is hope! To answer your question, before going dairy free, I used 2% milk in recipes. That doesn’t mean they wouldn’t work with skim or whole milk, but obviously there would be a little difference. Now I am dairy free and use almond milk in most of my recipes. It works great in cooking and baking, and I have successfully used it in this particular recipe. So I would say that any milk would work for this.
I ended up using skim milk because that is what I had, and it worked beautifully for the tuna casserole I was using. Thank you!