Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup

from iowagirleats.com
Soup
20 min
156 kcal / serving

Use gluten free cream of chicken soup or cream of mushroom soup in any recipe that calls for the canned version. They're a cinch to make!

Ingredients

  • 2 teaspoonsextra virgin olive oil
  • 1 tablespoonminced shallot
  • 2 tablespoonsbutter or vegan butter
  • 2 tablespoonsgluten free flour
  • ¾ cupsgluten free chicken broth
  • ½ cupmilk (any kind, i use unsweetened almond milk)
  • 1 teaspoonspoultry seasoning
  • scant 1/2 teaspoon salt
  • ⅛ teaspoonpepper
  • 1 tablespoonextra virgin olive oil
  • 1 tablespoonminced shallot
  • 4 ozmushrooms (chopped)
  • 2 tablespoonsbutter or vegan butter
  • 2 tablespoonsgluten free flour
  • ¾ cupgluten free chicken or vegetable broth
  • ½ cupmilk (any kind, i use unsweetened almond milk)
  • ½ teaspoonsalt
  • ¼ teaspoongarlic powder
  • ⅛ teaspoonpepper

Directions

For the cream of chicken soup:

  1. 1

    Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes. Add butter then, once melted, sprinkle in flour and whisk to combine. Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce. Add milk and seasonings then turn heat up to medium-high and bring soup to a simmer while stirring constantly. Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then set aside to cool slightly. Can be made several days ahead of time.

For the cream of mushroom soup:

  1. 1

    Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape mushroom and shallot mixture into a bowl then set aside.

  2. 2

    Lower the heat to medium then melt butter in saucepan. Sprinkle in flour then whisk to combine and cook while whisking for 1 minute. Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings. Turn heat up to medium-high and bring soup to a simmer while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes. Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be made several days ahead of time.