This recipe is a staple. I found it in an old Mennonite cookbook back when my biggest concern was saving money. When we discovered our gluten sensitivity, I realized I could easily adapt this recipe and still make all the recipes I used to love gluten free. Use in recipes calling for cream of mushroom, chicken or celery soup. 1 batch equals 1 can.
Cream of Whatever Soup
3 tbsp oil (coconut, extra virgin olive, butter, lard, ghee, bacon fat, take your pick)
3 tbsp flour (gluten free flour for me)
1 cup broth or milk (if using milk, mix in 1 tsp bouillon)
salt to taste
Heat oil in a saucepan on medium heat. Stir in flour and keep stirring until flour is golden and bubbly. Slowly whisk in the broth or milk. Turn down the heat and stir until the sauce is at the desired consitancy. It should be similar to a can of condensed Cream of Mushroom soup.
Cream of Mushroom: Chop up 1/2 a cup of mushrooms and saute in the oil before adding the flour. Continue in the recipe.
Cream of Celery: Chop up 1/4 cup celery and saute in the oil before adding the flour. Continue in the recipe.
Creamy Cheese: After adding the liquid, add 1 cup of shredded cheddar cheese. Stir until well blended. This works great for Macaroni and Cheese.
Cream of Chicken: Use chicken broth and 1/2 cup chopped chicken.
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