Gluten Free Cream Soup Base (Powdered)

This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in Homemade Cream Soup. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.

• Ready In: 10 mins
• Serves: 8-9

Ingredients

• 1  cup powdered milk or 1  cup  non-dairy powdered coffee creamer
• 1  cup  rice flour
• 2  tablespoons  instant minced onion
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon salt
• 3  tablespoons  powdered stock (GF, chicken or vegetable, maybe bouillon would work)

• Additional for each can of soup

• 1⁄4 cup water
• 1  cup water or 1  cup chicken broth

Directions

1. Combine all ingredients and mix well. Store in airtight container on pantry shelf.
2. Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
3. Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.