Thursday, July 22, 2010

Gluten Free Cream Soup Mix

I can't believe I haven't posted about this till now! It's so handy and makes so many meals gluten free that otherwise wouldn't be because the recipe calls for "cream of something" soup. My mom gave me this recipe and the official recipe name on the card is "Condensed Soup Mix," but I've renamed it "Gluten Free Cream Soup Mix."

I made it for the first time this past year and wish I would have done it sooner (I kept putting it off because I never had 2 of the ingredients and kept forgetting to buy them). Before that time I would either avoid recipes calling for "cream of..." soups or I would try to replace it with cornstarch thickened chicken broth (worked with some recipes, but not all). This stuff works so much better! You make up this mix and then add water and whip up the soup on the stove each time a recipe calls for it.


Gluten Free Cream Soup Mix

Ingredients:
  • 2 cups nonfat dry milk
  • 3/4 cups cornstarch
  • 2 T dried onion flakes
  • 1/2 t black pepper
  • 3/4 cups chicken boullion powder
  • 1 t basil (opt)- I put this in
  • 1/4 t thyme (opt)- I put this in
Directions for mix:
  1. Combine all ingredients and store in an airtight container in fridge or freezer (EASY!!!)

When you need a can of cream soup, just whip up this recipe:
  1. Put 1/3 cup mix and 1 1/4 cup water in saucepan.
  2. Cook and stir until thickened (a few minutes).

EASY! And so nice to be able to use instead of buying a can of special gluten free cream soup for a few bucks.

Enjoy!

11 comments:

Alexis and Justin said...

Thanks that's so awesome!

elenbomb said...

Thank you! I was thinking I'd have to give up all the recipes that included cream of "something" in them. I live so far away from any stores that have a good gf selection, it doesn't make it worth the drive or the money spent. Thanks again! I really enjoy the things you post. It's encouraging and I've been excited to experiment and try new things many times just because reading your blog!

Nordlander said...

Okay, I'm a bit confused. If you're subbing it for a "cream of" soup, how do you make it "different" for cream of chicken, cream of mushroon, cream of celery, etc.? I get the creamy part, but all three of these soup taste completely different. Any advice would be helpful!

Bethany- Gluten Free in Utah said...

Nordlander- for what I make I usually just care about the creamy part, but if you're wanting a specific flavor you just add that ingredient. For example, if you want cream of mushroom you add about 1/4 - 1/2 cup of sauteed mushrooms. For cream of celery add about the same amount of finely chopped celery. You're already getting a chicken flavor by using chicken bouillon, but you can always make it more so by adding chicken.

Sorry, I haven't played with the different recipes myself. I hope it works for you!

Lexie said...

Hi, glad that I discovered your blog! My daughter was diagnosed with Celiac and we are trying to make the adjustment. :) I am wondering what brand of ck boullion you can use that is gluten free? could you please email me @ lexieghill@gmail.com?
Thanks! Lexie

Bethany said...

Lexie- I emailed you, but I also want to post this on here in case anyone else is wondering.

I'm not sure what chicken bouillon powder I used in the past, but at the moment I have 2 different kinds in my kitchen that are gluten free. Both were from Winco and this is the first time I've purchased either brand. One is the Winco Hy-Top brand and the other is Herb ox. In the future I'll buy the Herb ox one again because not only is it gluten free (which it says on the front), but it's also MSG free.

I've never had a problem finding bouillon granules or cubes that are gluten free. If one contains gluten at the store, there's usually at least one that doesn't.

Good luck!

Erin said...

I'm wondering how long do you think the mix can last in the fridge?

Bethany said...

Erin- Honestly, I don't know. The dry milk would be the only thing that would be a concern and I assume it would last for a long time. I'm going to say months, at least.

Connies Nic said...

Any idea what could be used in place of powdered milk? My daughter is trying to be dairy free as well as gluten free! Many thanks!

Bethany said...

Connies Nic- I've found two options that look promising for a powdered milk substitute:

This one is made from potatoes. If I were doing it, I'd try this one first.
http://www.gfcf-foods.com/ProductDetails.asp?ProductCode=CDP

This one is made from soy: http://www.amazon.com/Better-Than-Milk-25-9-Ounce-Canisters/dp/B001E5E1PA/ref=sr_1_1?ie=UTF8&s=grocery&qid=1233285259&sr=1-1

If you use one of these, please share the results! Hope this helps! :)

Jack Sparrow said...

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