Condensed Cream of Chicken or Mushroom Soup (Gluten Free)

Ingredients

Powdered Soup Mix

• 1 cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
• 1 cup rice flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 tablespoons herb ox instant chicken bouillon granules

Cream of Chicken Soup

• 1/4 cup cold water
• 1 cup cold water (or chicken stock)

Cream of Mushroom Soup

• 1 (4 ounce) can sliced mushrooms (with liquid)
• 1 cup water or chicken stock

Directions

1. 1

   For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).

2. 2

   CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.

3. 3

   CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.