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D.I.Y. Friday: Gluten Free Cream of (Chicken) Soup

glutenfreeonashoestring.com
  • minutes
  • Serves

INGREDIENTS

Cream of Mushroom Soup 1 tablespoon (14 g) extra-virgin olive oil

1

small shallot, peeled and minced

1 lb

fresh button or baby portabella mushrooms, cleaned and sliced thickly

3 tbsp

unsalted butter

5 tbsp

basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

1 1/2 cups

vegetable stock

1 can

evaporated milk

Cream of Chicken Soup 1 tablespoon (14 g) extra-virgin olive oil

1

small shallot, peeled and minced

3 tbsp

unsalted butter

5 tbsp

basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

1 tbsp

dried poultry seasoning (or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)

1 1/2 cups

chicken stock

1 can

evaporated milk

1 cup

diced cooked chicken

Cream of Potato Soup 1 tablespoon (14 g) extra-virgin olive oil

1

small shallot, peeled and minced

3 tbsp

unsalted butter

5 tbsp

basic xanthan-gum free gluten free flour blend (30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)

3/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

1 tsp

dry mustard powder (optional)

1 1/2 cups

chicken or vegetable stock

1 can

evaporated milk

1/2 lb

red-skin potatoes, peeled and diced