Condensed Cream Soup

Found on gfutah.org

Commercial cream of chicken and mushroom soups contain wheat. But I found a recipe online for making my own, which will be handy in a few of our favorite old recipes.

Ingredients:

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon (must be gluten-free)
1/2 tsp salt
dash of pepper 

Directions:

1. In a small saucepan, whisk milk and cornstarch till well blended.
2. Stir in butter, bouillon, salt, and pepper.
3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

Condensed Cream of Mushroom Soup:

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Condensed Cream of Chicken Soup:

Stir in 1/2 cup cooked chicken pieces to the recipe above.

Condensed Cream of Celery Soup:

Stir in 1/2 cup sautéed chopped celery to the recipe above.