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Recipes - Cream Soup Base

Recipe Name

Cream Soup Base

Submitted by

marty

Recipe Description

This comes from The Gluten-Free Gourmet. a recipe book by Bette Hagman. Each serving is the equivalent of one can of cream soup.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	5	Ready In (minutes)	15

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Ingredients
Amt.	Measure	Ingredient



1	cup	instant nonfat powdered milk
1	cup	Rice flour, brown
2	tablespoons	Onion, dehydrated flakes
1/2	teaspoon	black pepper, ground
1/2	teaspoon	Real Salt
3	tablespoons	Chicken flavored, Broth Powder, Frontier

Steps

Sequence	Step

1	measure milk powder and rice flour, add 2 tablespoons dried minced onions,1/2 teaspoon pepper, 1/2 teaspoon sea salt, 3 tablespoons GF powdered soup base (chicken or vegetable). Combine all ingredients and mix well. Store in an airtight container. This mix is the equivalent of 9 cans of soup. To make a cream soup in a small saucepan, blend 4 tablespoons of base with 1/4 cup cold water. Add 1 cup hot water (or chicken stock) and cook over medium heat, stirring until soup thickens.

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