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

   An easy dry mix to substitute for 'cream-based' soups is the following:
TWO cups nonfat dry milk; ONE cup cornstarch;  TWO Tbsp dried onion flakes;
and  ONE-HALF  tsp pepper.  Combine and mix well.  Store in an airtight
container.   Mix equals NINE cans of cream soup.  (Mark mix ingredients and
directions on container.) To make the equivalent of ONE can of condensed
cream soup, combine one cup soup mix and one and one-quarter 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. 

 

 

Sincerely, 

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

 


* All posts for product information must include the applicable country *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC