Sunday, June 6, 2010

Condensed Cream Soup

Found on

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.


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 

    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.

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