<<Disclaimer: Verify this information before applying it to your situation.>>

Most commercial soups are NOT gluten free.   

      An easy dry mix to substitute for 'cream-based' soups is the
following:  2 cups nonfat dry milk; 1 cup cornstarch; 2 T dried onion
flakes; and  ½  tsp pepper.  Combine and mix well.  Store in an airtight
container.   Mix equals 9 cans of cream soup.  (Mark mix ingredients and
directions on container.) To make the equivalent of 1 can of condensed cream
soup, combine one cup soup mix and 1-¼  cups water.  Cook and stir until
thick.  Since this is fat-free, it adds flavor to sauté a chopped onion
and/or mushrooms in a little oleo or olive oil before adding the soup mix.
Any other seasonings may be added to taste.  You may use liquid from canned
mushrooms for part of the water.  

      Also, Health Valley now makes Cream of Chicken, Celery and Mushroom
soups.  These are not condensed, so you would have to add some GF thickener
(like sweet rice flour or cornstarch) to it – heat up the soup and add the
thickener mixed with a little cold water – and stir until thick. 

V-8 juice makes a great tomato soup or vegetable soup base. 

 

Janet Y. Rinehart -- [log in to unmask]; Chairman, Houston Celiac Support
Group; www.houstonceliacs.org

Former President, CSA/USA, Inc. -- www.csaceliacs.org

Jefferson Award Winner, May 2008, for public service to celiacs

 


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