Homemade Cream of Anything Soup

My son went through a period of a few years on a gluten-free diet. He was young (6-8 years old) and sometimes it was tough. He couldn’t eat the birthday cake at parties, or the pizza at family dinners, or KitKats, or any number of other things young boys want to eat.

I tried to make sure he always had a good replacement for what he was missing out on – GF pizza, cake, candy. I tried to buy things from the store, but the quality of the products was so uneven. He liked some things and wouldn’t touch others. So I started making as much of it as I reasonably could from scratch.

Here’s where this recipe comes in. One of his favorite meals was a chicken and rice casserole that his Grandma makes. He requested it for his birthday dinner, and how could I say no? And yet the recipe called for cream of mushroom soup, which contains gluten. What to do? Make my own, of course!

After spending some time researching various recipes online, I found this one that we like, and I still use it to this day, even though we’re (happily) no longer gluten-free. I just feel better knowing that, instead of emulsifiers and fillers and corn syrup and such, my family is getting milk, flour, broth, and butter. Plus, it tastes better! This makes enough for two cans’ worth of condensed soup.

~Katie

What you need:

ingredients for soup

Ingredients

  • 4 T. butter
  • 6 T. flour (you can use an all-purpose gluten-free flour blend, if you like)
  • 1 c. milk
  • 1 c. chicken broth
  • 1/2 t. salt
  • 1/4 t. pepper

Equipment

  • saucepan
  • whisk
  • measuring cups and spoons

Time: Ten minutes.

Freezeable: This takes next to no time to make; I wouldn’t bother.

Serves: Makes enough for two cans of condensed soup.

Multiplying the recipe: Yes, just make sure your saucepan is big enough. The mixture does expand as it cooks.

Homemade Cream of Anything Soup:

Melt the butter in a saucepan. Add the flour and whisk for a minute or two as the mixture bubbles. It will brown slightly; don’t let it get too dark. Add the milk and broth. Stir. The mixture will thicken; keep whisking so it does not burn. Add the salt and pepper. Remove from the heat and use in your recipe.

Feel free to add seasonings if you like – small bits of chicken, mushroom, celery – to flavor your soup to the recipe’s specifications. Or simply add some to the seasonings in the recipe. We never add anything extra, and we never miss it.

condensed soup, ready to add to a recipe

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