Best 6 Gluten Free Cream Soup Base Powdered Recipes
Have you ever been in search of the ultimate gluten-free cream soup base powdered? With so many options available, it can be challenging to find the one that is not only delicious but also safe for those with gluten sensitivities. In this comprehensive guide, we will delve into the world of gluten-free cream soup base powders, exploring various brands, flavors, and ingredients. We will also provide you with tips and tricks on how to use these powders to create creamy soups, sauces, and other culinary delights. Get ready to embark on a journey of flavor and discover the best gluten-free cream soup base powdered that suits your taste buds and dietary needs.
Let's cook with our recipes!
GLUTEN-FREE CREAM OF CHICKEN SOUP REPLACER
The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.
Provided by LADYSLEW
Categories Soups, Stews and Chili Recipes
Time 15m
Yield 1
Number Of Ingredients 3
Steps:
- Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 31 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 589.6 mg, Sugar 8.7 g
CREAM-STYLE SOUP MIX
This easy soup mix is a wonderful substitute for canned cream soup in a recipe. It's great to have on hand for those nights when you need to whip up supper in a hurry. -DeAnn Alleva, Worthington, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups (16 batches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Use as a substitute for half of a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup. , In a microwave-safe bowl, whisk 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until thickened and bubbly, whisking occasionally. , For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib. , Homemade Cream-Style Soup Mix may be used to prepare the following recipes: Grilled Chicken with Cream Sauce and Seafood Thermidor.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 715mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.
5 GLUTEN-FREE CREAM OF VEGETABLE SOUPS
Steps:
- Steam fresh vegetables until tender but not overcooked. Set aside.
- In a large stock pot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
- Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
- Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
- Add vegetables, cream, and seasonings and stir until smooth.
- Cool. Place mixture in a blender and process several seconds until vegetables are liquefied. Serve warm or cool completely and freeze.
Nutrition Facts : Calories 210 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, Sodium 980 mg, Fat 16 g, ServingSize 8 Cups (8 servings), UnsaturatedFat 5 g
GLUTEN FREE CREAM SOUP BASE (POWDERED)
This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also. I use rice milk powder in recipe #189271. You could use either recipe interchangeably. There are variations after the recipe instructions. It makes enough for 8-9 cans of soup. For dairy free, according to Bette, you could use the powdered baby formula Isomil or Pregestimil also.
Provided by WI Cheesehead
Categories Free Of...
Time 10m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix well. Store in airtight container on pantry shelf.
- Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
- Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.
GLUTEN FREE CREAM OF CHICKEN BASE
I got this recipe from the Bette Hagman Gluten-free Gourmet Cooks Comfort Foods she calls it "Cream Soup Base". You can make this with vegetable soup base too.
Provided by 3RiversCook
Categories Free Of...
Time 15m
Yield 8 cans, 8-9 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients well and store in an air tight container in your pantry.
- In a small saucepan mix 3-4 Tablespoons of base with 1/4 cup cold water.Add 1 cup hot water (or for a richer soup 1 cup chicken stock) cook over medium heat stirring til soup thickens.
- Use 3 Tablespoons for thin soup or 4 Tablespoons for thick soup.
Nutrition Facts : Calories 156.4, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.5, Sodium 205, Carbohydrate 23.1, Fiber 0.6, Sugar 6.6, Protein 5.5
FREEZER GLUTEN-FREE CREAM OF CHICKEN SOUP
Make this ahead and keep in freezer. Use when recipes call for cream of chicken soup. This is a great gluten-free alternative.
Provided by Melissa Harris
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine chicken broth, milk, cornstarch, chicken bouillon, onion powder, salt, and pepper in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, about 10 minutes.
- Remove from the heat and let cool to room temperature, about 2 hours.
- Transfer to resealable freezer bags. Keep in the freezer to use when needed.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 902.8 mg, Sugar 4.8 g
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, leeks, and parsnips.
- Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper flavor.
- Use a good quality broth. This is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
- Season the soup to taste. Add salt, pepper, and other spices to taste until the soup is flavorful but not too salty.
- Garnish the soup before serving. This will make the soup look more appealing and add some extra flavor. Some good options for garnishes include chopped fresh herbs, croutons, and grated cheese.
Conclusion:
Making a gluten-free cream soup base with powdered milk is a great way to enjoy creamy and delicious soups without the gluten. With a few simple ingredients and a little bit of time, you can create a versatile soup base that can be used in a variety of recipes. So next time you're in the mood for a comforting bowl of soup, give this recipe a try!
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