Condensed Cream Of Mushroom/chicken Soup Substitute
By: Cooking Gluten Free
Published: Sunday, January 23, 2011 - 2:21pm

Ingredients




2 tablespoons Earth Balance (vegan) butter
3 tablespoons cornstarch or arrowroot flour
1 cup almond milk or milk alternative
1 cup gluten free milk free chicken broth
salt and pepper to taste

Preparation

1 Start melting butter in non-stick skillet over med heat. 2 Slowly add the the milk alternative and chicken broth. 3 Mix the cornstarch with 2-3 Tbsp. cold milk alternative in a bowl until the cornstarch is dissolved. 4 Bring to a boil and add the cornstarch mixture. 5 Stir constantly until thickened. If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with some cold water and add to the soup. 6 Add salt and pepper to taste. 7 For cream of chicken soup, add in 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp. parsley, and 1/2 C cooked, shredded chicken 8 For cream of mushroom soup, add in 1/4-1/2 C. sauteed mushrooms while you're melting the butter. Cook until the mushrooms are soft. Once they get soft, I cut mine with a wooded spoon so I don't have huge chucks of mushrooms in my soup.