Gluten Free Canned Cream Of Celery Soup T R L Recipes

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GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L

This is #2 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

Provided by Nana Lee

Categories     Chicken

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 10



Gluten-Free

Steps:

  • NOTE RE AMT:.
  • Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
  • Place the chicken in the water, bring to a boil and immediately lower to simmer.
  • Add the carrot, onion and celery.
  • Simmer for 1 hour.
  • Carefully remove the vegetables and chicken from the broth.
  • Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
  • Process into a puree, then return to the sauce pan with any remaining broth.
  • Bring to a boil.
  • Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
  • When thickened, remove from heat and allow to cool.

2 chicken thighs
2 cups water
1/2 large carrot
1 stalk celery
1 tablespoon minced onion
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon dried parsley
1 tablespoon tapioca flour
1 cup half-and-half

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L

This is #1 of 3 gluten-free cream soups. As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts. NOTE FROM SOURCE: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

Provided by Nana Lee

Categories     Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 8



Gluten-Free

Steps:

  • MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
  • Heat the butter on medium heat in a sauce pan.
  • Add the mushrooms, and saute until cooked through.
  • Add the sea salt, pepper, parsley.
  • Cook and stir 1 minute more.
  • Add the half and half.
  • Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
  • Cook and stir until thickened.

Nutrition Facts : Calories 266.8, Fat 22.6, SaturatedFat 14, Cholesterol 69.9, Sodium 1649.8, Carbohydrate 11.5, Fiber 1.4, Sugar 1.8, Protein 7

3 cups chopped portabella mushrooms or 3 cups cremini mushrooms
1 tablespoon butter
2 teaspoons sea salt
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/4 cup water
4 teaspoons tapioca flour
2 cups half-and-half

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