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 Prep Time (minutes) 10 Cook Time (minutes) 5 Ready In (minutes) 15

Ingredients Amount 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.