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.
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.