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Date: | Fri, 2 Sep 2011 15:30:44 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all who responded. Several people requested summaries too. I hope this helps you out!
The majority of responses stated Pacific Natural Soups makes a Cream of Chicken soup. (Lucky for me, the grocery store sells this brand but unfortunately for me they don't sell the Cream of Chicken soup. I live in northern Minnesota so grocery shopping is tough, if not impossible). http://www.pacificfoods.com/our-foods/condensed-soups/cream-of-chickenPacific soups are mostly gluten free - it is on the label
To replace canned Cream of Chicken, I would highly
recommend Full Flavor Foods (Real) GF Chicken Gravy ....but prepare
it with milk (or half and half). After all... Cream of Chicken is
actually a Creamed Chicken Gravy. Full Flavor Foods products
are fantastic and the Chicken Gravy is made with real chicken - so the
flavor is authentic tasting because it is! The company website is www.forfullflavor.com.
I found this recipe
on the website crockpot365.blogspot.com The author cooked in her crock pot
every day for a year and recorded the results. She's gluten and pork free,
so many of the recipes are at least gluten free.
One can of cream of
chicken soup:
in a sauce pan
combine:
2 T of
butter
3 T of flour
(I melt the butter
down and add the flour and mix to form a rou)
1/2 cup of milk (the
author uses soy)
1/2 cup of chicken
broth (I've been pretty liberal with this one and often just use herb-ox to make
some stock or whatever those granules make)
1/4 tsp
salt
1/8 tsp black
pepper
1/2 tsp poultry
seasoning
Stir it all on the
stove top until it gets to be about the right consistancy. I've found the
entire process usually takes about 15 minutes, and while it's not as easy as
opening a can of Campbell's soup, it's not impossible since I usually have
everything in the house anyway and I just need to plan a space on the stove
and a couple extra minutes.
There is Lipton, Cup of soup, Cream of Chicken, flavor.
I use this for a quick dinner and add vegetables, chicken
and rice.
Here is the recipe for what I use for
cream of chicken soup. It is a mix that makes a “large” batch. You
just use a few tablespoons of the mix to make the soup.
1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
½ teaspoon pepper
½ teaspoon salt
3 tablespoons GF powdered chicken soup base
Combine all the ingredients and mix well. Store in an airtight container.
To make the soup:
In a small saucepan, blend 3-4 tablespoons of the base with ¼ cup cold
water. Add 1 cup hot water (or chicken stock) and cook over medium
heat, stirring until the soup thickens. Use 3 T for thin soup, 4 T for
thick soup.
I personally think the mix is rather “salty” so typically then reduce the salt in the recipe. If I don’t reduce the salt it seems the dish I am
making is too salty… but that is my personal opinion!
Make white sauce (medium) using either corn starch or better yet, sweet
rice flour, according to directions on the box. Add HerbOx chicken
boullion cubes (or any other that is GF....HerbOx is). This makes cream
of chicken soup. You can thin with chicken broth if you wish
I make Bette Hagmans recipe for "cream of" soups. The recipe is in The Gluten Free Gourmet Cooks Fast and Healthy.
This is the recipe I use for all of my recipes that call for Cream of
Chicken or Cream of Mushroom soup (for one can):
4 oz water w/2 chicken (or beef) bouillon cubes
6 oz milk
2 Tblsp cornstarch
1 Tblsp butter or margarine
In a small saucepan, bring the 4 oz of water to boil and add the bouillon
cubes. Stir to dissolve. Dissolve the cornstarch in the milk. Add to the
boiling broth. Cook stirring constantly until thickened. Remove from heat
and add the butter.
For tomato soup in a casserole, I use the following:
6 oz tomato paste
6 oz milk
1 tsp sugar
1/2 tsp salt
Just mix it all together.
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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