Favoreats
Favoreats LLC
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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