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 cup cold milk (or milk substitute)
- 3 Tablespoons sweet rice flour or 2 Tablespoons cornstarch or arrowroot starch
- 1 Tablespoon butter, margarine, or olive oil
- 1 teaspoon chicken bouillon granules or 1 bouillon cube (be sure it's gluten free)
- ½ teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
- pepper to taste
- Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.
- In a sauce pan, whisk together the milk and sweet rice flour or cornstarch.
- 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.
You could also make this less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.