Wednesday, November 24, 2010

Cream of Celery, Chicken, and Mushroom Soups

GFCF Cream of Celery Soup

1 stalk celery, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season celery with salt and pepper and saute in margarine over low heat until tender. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Chicken Soup

1/2 cup cooked chicken, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season chicken with salt and pepper and toss in melted margarine over low heat until heated through. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Mushroom Soup

6 baby portobello muchrooms, chopped
1 tablespoon GFCF margarine
2 teaspoons exra virgin olive oil
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season mushrooms with salt and pepper and saute in margarine and extra virgin olive oil over low heat until done. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

1 comments:

Kathryn said...

Hey there! Thanks for these. I always wanted a healthy version so I can still make things like green bean casserole without using the regular canned gelatinous and often filled with MSG storebought stuff!! XO