Note: I couldn't find powdered soup base, so I have the gooey kind you keep in the fridge. I mixed all the other ingredients except the soup base and store it in my pantry. Then when I use it, I put in 3-4 TBSP of mix and add 1/3 to 1/2 TBSP of soup base. VERY TASTY!
Cream Soup Base
1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered soup base (chicken or vegetable)
Combine all ingredients and mix well. Store in an airtight container or your pantry shelf. This mix is the equivalent of 8-9 cans of soup.
Cream of Chicken Soup: In a small saucepan, blend 3-4 tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.
Cream of Mushroom Soup: Follow the instructions for Cream of Chicken Soup, using the liquid from one 4-ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.
Cream of Tomato Soup: Follow the instructions for Cream of Chicken Soup, using one 5.5 ounce can of V-8 juice as part of the liquid.
Cheese soup or sauce: Follow the instructions for Cream of Chicken Soup, using 1/4 cup of the base. Add 1/4 cup extra water. Stir in 1/2-2/3 cup grated cheddar cheese before removing from stove.
To Use in a Casserole: If your casserole (scalloped potatoes, etc.) calls for canned soup and is to be baked over 1 hour, just tumble the Creamed Soup Base with the ingredients and pour on 1 1/4- 1 1/2 cups hot water.