Gluten Free Canned Cream Of Celery Soup T R L Recipes

GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• Heat olive oil in a sauce pan and saute the onions and celery until translucent.
• Stir in the sea salt, pepper, parsley and water.
• Simmer for about 30 minutes then remove from heat and cool slightly.
• Place all in a food processor and process until smooth.
• Return to pan and bring to a boil.
• Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

GLUTEN-FREE "CANNED" CREAM OF MUSHROOM SOUP T-R-L

Steps:

• MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
• Heat the butter on medium heat in a sauce pan.
• Add the mushrooms, and saute until cooked through.
• Add the sea salt, pepper, parsley.
• Cook and stir 1 minute more.
• Add the half and half.
• Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
• Cook and stir until thickened.

GLUTEN-FREE "CANNED" CREAM OF CHICKEN SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
• Place the chicken in the water, bring to a boil and immediately lower to simmer.
• Add the carrot, onion and celery.
• Simmer for 1 hour.
• Carefully remove the vegetables and chicken from the broth.
• Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
• Process into a puree, then return to the sauce pan with any remaining broth.
• Bring to a boil.
• Mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
• When thickened, remove from heat and allow to cool.