Oh no – you’ve just been told you have to be gluten free. It might be because you have celiacs, or because it makes you feel better, or helps with your kids disability. But then you’re thrown into a world of new cooking methods, learning how to cook with things like rice flour, tapioca starch and Xanthan gum… And those old recipes, those old stand bys? Forgetaboutit – they’re gone!
Ok, that’s the same thing we all go through. I have celiacs and have probably my whole life – but I’ve been gluten free for over 7 years now. I refuse to give up “normal eating” and have found ways around it. And don’t worry – you can too!
Now, something that has been hard to find over the past 7 + years has been a good condensed soup recipe. I would make cream of mushroom from scratch, freeze it in batches in ice cube trays and pull out what I need for my recipe. But cream of chicken? that’s been off limits – I didn’t want to put the effort into making it. So, yes I’ve skipped those recipes for years now..
But wait – there’s hope! How about a powdered soup base recipe that you can use and just add a couple things in whenever you need it? Super easy to make and keep on hand.
This recipe will make 9 cans worth of “condensed soup”
Ingredients:
- 2 cups of white rice flour
- 2 cups of non-fat dry milk
- 6 tbsp chicken bouillon
- 1 tsp salt
- 1 tsp pepper
Directions:
- In a medium bowl mix call of your dry ingredients. If your bouillon is not powdered but cubed use something like a rolling pin to smash it. Mix it well.
- Pour all of your goodness into a clean jar or container that seals tightly.
That’s it – there’s your base!
Now – you have the building blocks to make any condensed soup you want to cook with.
To Make Condensed Chicken Soup Add:
- 1/4 cup cold water
- 1 cup chicken stock
To Make Condensed Cream of Mushroom Soup Add:
- 1/4 cup cold water
- 1 4 oz can of sliced mushrooms -juice and all.
Directions for Use (this will make 1 can worth of soup):
- Take 8 tbsp your base mixture and 1/4 cup of cold water. Mix in a bowl – this is where you’ll see it’s starting to look like “normal” condensed soup.
- You can add the stock or mushrooms and juice in at this point.
- You can either cook it on medium until it thickens or just pour it into your recipe – see easy peasy!
Remember this recipe makes 9 cans worth – it will keep you stocked for a while and it’s cheaper making it at home :).
Update! Check out Massel Chicken Bouillon for a great gluten free option! You can find in some stores, but can buy it in bulk on Amazon.
Ingredients
- 2 cups of white rice flour
- 2 cups of non-fat dry milk
- 6 tbsp chicken bouillon
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a medium bowl mix call of your dry ingredients. If your bouillon is not powdered but cubed use something like a rolling pin to smash it. Mix it well.
- Pour all of your goodness into a clean jar or container that seals tightly.
I love this! We are a food allergy household, so we are constantly making substitutions and changes to old favorites…And I would love to do this, but can’t find a dairy free powdered milk. I’m thinking I would leave that out of the dry mix and add it in with the other liquid later…but that affects the measurements, obviously. Any suggestions? Thanks!
I read somewhere you can find Enfamil lactose free and it will work instead! You may want to give this a try!
I have found a dairy free powdered milk on Amazon. It’s pricey but makes a great hot cocoa mix 🙂
Would this mix work to make cream of tomato soup?
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