Thursday, September 19, 2013


Years ago, our boys, when they were little, could not have gluten in their diets.  It wasn't as hard as it seemed at first.  Today, being gluten free is more common.  I personally think it's because so much of our food is processed, has fillers and perservatives which have gluten included.

This is a recipe that I have had for years.  It is gluten free and replaces one can of cream soup for casseroles, etc.

Cream Soup Mix

2 cups powdered nonfat milk
1/4 cup instant chicken boullion
1 teaspoon basil leaves
1/2 teaspoon pepper
3/4 cup cornstarch
2 tablespoons dried onion flakes
1 teaspoon thyme leaves
Combine all ingreadients, mixing well.  Store in an airtight container until ready to use.
To substitute for 1 can of condensed soup:
Combine 1/3 cup mix with 1-1/4 cups cold water in saucepan.
Stir to moisten, then heat over low to medium-low heat until thickened, stirring constantly.
Add to casserole as you would canned soup.
Can be used in a casserole or as the base for homemade cream soups but with much lower fat and sodium
This recipe is equivalent to 9 cans of soup or 18 servings
Per serving: 43 calories, 0g fat, 1mg cholesterol, 63 mg sodium


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