Condensed Cream of Chicken/Mushroom Soup Substitute

You can find all of my gluten free casein (dairy) free recipes @ cookingglutenfree.blogspot.com

This recipe is very easy and works well anywhere a can of condensed soup is called for and it is equal to 1 can.

2 Tbsp. casein free butter (I prefer Smart Balance Light with Flax Oil)

3 Tbsp. cornstarch

1 C soy milk or milk alternative

1 C gluten free milk free chicken broth

salt and pepper to taste

1. Start melting butter in non-stick skillet over med heat.

2. Slowly add the the milk alternative and chicken broth.

3. Mix the cornstarch with 2-3 Tbsp. cold milk alternative in a bowl until the cornstarch is dissolved.

4. Bring to a boil and add the cornstarch mixture.

5. Stir constantly until thickened. If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with some cold water and add the the soup.

6. Add salt and pepper to taste.

For cream of chicken soup, add in 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp. parsley, and 1/2 C cooked, shredded chicken

For cream of mushroom soup, add in 1/4-1/2 C. sauteed mushrooms

Try this recipe in my yummy green bean casserole!

*Note-Many people do not eat canned soup not only because of the wheat or milk, but also because of MSG or other undesirable ingredients. So this is a good canned soup substitute for many people.