Condensed Cream of Chicken or Mushroom Soup (Gluten Free)

READY IN: 20mins
YIELD: 4 1/2 cans
UNITS: US

INGREDIENTS

Nutrition
  • Powdered Soup Mix
  • 1
    cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
  • 1
    cup rice flour
  • 12
    teaspoon pepper
  • 12
    teaspoon salt
  • 3
  • Cream of Chicken Soup
  • 14
  • 1
    cup cold water (or chicken stock)
  • Cream of Mushroom Soup
  • 1
    (4 ounce) can sliced mushrooms (with liquid)
  • 1
    cup water or 1 cup chicken stock
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DIRECTIONS

  • For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
  • CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
  • CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.
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