Our family broke records at the City of Home celiac blood testing. We had 22 samples taken in the space of three hours and of the 22 people tested, and aside from the eight already on g-f maintenance diets, three more of our family are unfortunate enough to have tested positive for celiac disease.
Yes unfortunately, yet fortunate to now know why they are sick and how to be healthy again.
I'm running this recipe again, because I think that in our food era, living without cream of something soup can be the most difficult. This particular mix is the #1 recipe I seem to run out of first. This makes it a must-have for new celiac survivors.
I use a scoop of it in gravies, casseroles, sauces, and soups--in chicken enchiladas, hamburger casserole, in fact, quick, spur-of-the-moment cooking couldn't be the same without it.
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Cream of Something Soup Mix GF/CF Version
I keep a container of this in the cupboard and just use a scoop of it with water whenever I need a can of cream of something soup. If it is a can of condensed soup that I need, I half the water as liquid and double the powder.
2 cups of dry powdered milk or gf/cf nondairy creamer
3/4 cup cornstarch
1/4 cup bouillon granules
1 Tbs dry onion flakes
1 teaspoon each basil and garlic powder
1/2 teaspoon pepper
2 Tablespoons dry celery flakes (optional)
1 tsp salt
To make the mix, combine all ingredients in a bowl. Mix them up, distributing everything evenly. Stored in a quart size container, well sealed, this mix will keep for several months.
To prepare as soup: combine 1/3- to 1/2 cup mix and 1 cup cool tap water in a small saucepan. Stir in well and bring to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom, Celery or Chicken Soup. This works in any casserole.
Microwave instructions - reduce the liquid to 1 cup because it does not evaporate during the cooking process.
This recipe contains no added fat - a benefit. But if you want you can add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it. This recipe makes 9 cans of soup and may save you about $8.00 if you used to use Campbell's brand... and 80% more than that if you discover a stash of Progresso Cream of Mushroom . (Stores never have it!)
I keep a container of this in the cupboard and just use a scoop of it with water whenever I need a can of cream of something soup. If it is a can of condensed soup that I need, I half the water as liquid and double the powder.
2 cups of dry powdered milk or gf/cf nondairy creamer
3/4 cup cornstarch
1/4 cup bouillon granules
1 Tbs dry onion flakes
1 teaspoon each basil and garlic powder
1/2 teaspoon pepper
2 Tablespoons dry celery flakes (optional)
1 tsp salt
To make the mix, combine all ingredients in a bowl. Mix them up, distributing everything evenly. Stored in a quart size container, well sealed, this mix will keep for several months.
To prepare as soup: combine 1/3- to 1/2 cup mix and 1 cup cool tap water in a small saucepan. Stir in well and bring to a boil over medium heat. Boil and stir for a full minute. Remove from heat. It is now ready to use in any recipe calling for a can of Cream of Mushroom, Celery or Chicken Soup. This works in any casserole.
Microwave instructions - reduce the liquid to 1 cup because it does not evaporate during the cooking process.
This recipe contains no added fat - a benefit. But if you want you can add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it. This recipe makes 9 cans of soup and may save you about $8.00 if you used to use Campbell's brand... and 80% more than that if you discover a stash of Progresso Cream of Mushroom . (Stores never have it!)
REALITY BITE:
Our diet isn't weird--it's progressive! It's green (saves the world from metal cans) and healthy (preservative free) and inexpensive!!!
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