Cream Soups Recipe Gluten Free

• 1 cup cold milk or 1 cup non-dairy milk substitute
• 3 tablespoons sweet rice flour or 3 tablespoons rice flour or 3 tablespoons cornstarch
• 1 tablespoon butter or 1 tablespoon margarine or 1 tablespoon olive oil
• 1 teaspoon chicken bouillon granules or 1 teaspoon chicken bouillon cube, be sure its gluten free
• 12 teaspoon salt (or to taste depending on how the soup will be used and how salty your bouillon is)
• 1 dash pepper, to taste

1. I have always used sweet rice flour in this recipe, but if you dont have any on hand, cornstarch will work.
2. Either one should be whisked into the cold milk in a saucepan.
3. Add the remaining ingredients and heat to a boil while whisking frequently.
4. Reduce heat and simmer about a minute until thickened.
5. Use this soup in recipes in place of one can of creamed soup.
6. Variations:.
7. Add 1/2 Celsius chopped chicken, cooked or canned mushrooms, or cooked celery.
8. You could also make it less creamy and more gravy like by using chicken or mushroom broth in place of the milk and omitting the bouillon.

cold milk, sweet rice flour, butter, chicken bouillon granules, salt, pepper

Taken from www.food.com/recipe/cream-soups-recipe-gluten-free-506847 (may not work)