D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup
"Welcome back to D.I.Y. Fridays, an occasional blog series in which I’ll show you how to D.I.Y. a basic (sometimes naturally gluten free) recipe (like today’s homemade cream of mushroom, cream of chicken and cream … more »..."
INGREDIENTS
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Cream of Mushroom Soup
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1 tablespoon (14 g) extra-virgin olive oil
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1 small shallot, peeled and minced
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1 pound fresh button or baby portabella mushrooms, cleaned and sliced thickly
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3 tablespoons (42 g) unsalted butter
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5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
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3/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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1 1/2 cups (12 fluid ounces) vegetable stock
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1 can (12 fluid ounces) evaporated milk
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Cream of Chicken Soup
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1 tablespoon (14 g) extra-virgin olive oil
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1 small shallot, peeled and minced
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3 tablespoons (42 g) unsalted butter
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5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
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3/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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1 tablespoon dried poultry seasoning (or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)
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1 1/2 cups (12 fluid ounces) chicken stock
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1 can (12 fluid ounces) evaporated milk
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1 cup diced cooked chicken
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Cream of Potato Soup
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1 tablespoon (14 g) extra-virgin olive oil
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1 small shallot, peeled and minced
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3 tablespoons (42 g) unsalted butter
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5 tablespoons (45 g) basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
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3/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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1 teaspoon dry mustard powder (optional)
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1 1/2 cups (12 fluid ounces) chicken or vegetable stock
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1 can (12 fluid ounces) evaporated milk
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1/2 pound red-skin potatoes, peeled and diced
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