Condensed Cream Of Chicken Or Mushroom Soup (Gluten Free)

• Powdered Soup Mix
• 1 cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
• 1 cup rice flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 3 tablespoons herb ox instant chicken bouillon granules
• Cream of Chicken Soup
• 1/4 cup cold water
• 1 cup cold water (or chicken stock)
• Cream of Mushroom Soup
• 1 (4 ounce) can sliced mushrooms (with liquid)
• 1 cup water or 1 cup chicken stock

1. For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
2. CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
3. CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.

powdered soup mix, milk, rice flour, pepper, salt, cream of chicken soup, cold water, cold water, cream of mushroom soup, mushrooms, water

Taken from www.food.com/recipe/condensed-cream-of-chicken-or-mushroom-soup-gluten-free-340988 (may not work)