Cream-Soup Mix
If you're allergic to mushrooms, just omit them. This blend is a substitute for condensed cream soups. The vegetable-soup base and dry-milk substitute probably contain soy.
INGREDIENTS | YIELDS 1¼ cups; Serving size 2 tablespoons
- 1 ounce dried mushrooms
- ½ cup dairy-free vegan dry-milk substitute
- ¼ cup superfine rice flour
- ¼ cup potato-starch flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon gluten-free powdered vegetable-soup base
Grind the dried mushrooms until fine. Combine with remaining ingredients in a glass jar. Seal lid; store in cool, dry place 3–4 months.
To use, combine ¼ cup of mix with ⅓ cup cold water; stir until blended. Add ¾ cup water and cook over low heat, stirring until thickened. Use as a substitute for canned condensed soups.
Calories: 42.69
Fat: 0.50 grams
Saturated Fat: 0.09 grams
Carbohydrates: 8.47 grams
Sodium: 65.57 mg
