Wheat hides in a lot of products. And often it’s in products that it’s difficult to find a substitute for.
Such as soup. Wheat is used as a thickener, so it is found in practically all soups.
So, today’s subject is soup!!
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These types of soups are essential ingredients in recipes such as; shepherd’s pie and chicken enchiladas.
So, for us, we have two options when we need a gluten-free soup.
The first is to buy a can of soup. Walmart has it in their gluten-free section .Small cans of cream of mushroom and chicken soup.
And we recently found that a good portion of Progresso soups are gluten-free. Plus, they are MSG-free and made in the USA. We use the….
Now, unfortunately, they do not have the cream of chicken, that’s why I have a solution for that.
Though you can buy a can of soups, they often have ingredients you can’t pronounce, so I have a healthier option. Yeah, it’s a little more work, but, it’s worth it!
The following recipe is the go-to option for any soup. As you can add anything to it, to make it adaptable for your recipe.
Begin with the base ingredients.
1 Cup cold milk
2 Tbsp cornstarch
1 ½ Tbsp Butter
1 Tsp chicken bouillon
½ Tsp salt
Dash of pepper
In a small saucepan, whisk milk and cornstarch till well blended. Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Now you can choose which flavor you can use with the following options. Each one you can use to substitute one can of anything soup.
Condensed Cream of Mushroom
Stir in a cup of fresh chopped mushroom pieces to the recipe above.
Condensed Cream of Chicken Soup
Stir in ½ cups cooked chicken pieces to the recipe above.
Condensed Cream of Celery Soup
Stir in ½ sautéed chopped celery to the recipe above.
So, there you have it!! Three flavors of cream of anything soup, made from scratch.
Gluten-free, no added junk for ingredients, and natural.