"CREAM OF" SOUP MIX
Since I have gone gluten free I have been missing the easy recipes one can make form a few cans of "cream of..." soup. I was looking around the internet and found this substitute. It is adapted from Taste of Home.
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1Mix ingredients together with a whisk. Store in an airtight container.
2To make into soup, combine 1/3C dry mix with 1 1/4C water in a small saucepan. Whisk until smooth. On medium heat, bring to a boil. Cook and stir for 2 minutes until thick. Cool. This makes the equivalent of 1 can of condensed soup.
3For Cream of chicken: use 1 1/4 cups of chicken broth instead of water.
4For cream of mushroom: use water; add 1/4C diced, cooked mushrooms to soup after it thickens.
5For cream of celery: use water and add 1/4C of diced cooked celery after it thickens or add a dash of celery seed to the mixture while cooking.