I just love how versitile this recipe is. Typically, I make it with a certain dish in mind, and can tailor the flavors to match the dish I plan to make. For example, instead of garlic powder, I use thyme leaves for my cream of chicken soup when I plan to make my chicken pot pie casserole. In my Beef Stroganoff recipe, I love the flavor of steak seasoning- so I add that instead of my salt, pepper, or garlic powder.
*The picture above shows my Cream of Mushroom Soup. I diced up some mushrooms (about 1/4 cup), and put them in the pan with the melted butter.
Condensed Soup (GF, DF, NF, FODMAP* Options)
This is the easiest and quickest way to make condensed soup for any dish that calls for a can of condensed soup. You can tailor it for most food allergies, or to utalize whatever you have in your pantry.
Ingredients
- 3 tbsp Vegan Butter
- 3 tbsp Gluten Free All Purpose Flour
- 1/2 cup Broth or Stock Either chicken, beef, or vegetable
- 1/2 cup Dairy Free Milk Either Unsweetened Coconut Milk, Oat Milk (GF), Pea Protein Milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/4 cup Minced Mushrooms (optional)
Instructions
- Melt the butter in a small sauce pan over medium low heat.
- If you plan to add mushrooms*, or another vegetable, add it once the butter is melted and saute until soft.
- Season with salt, pepper, garlic powder. Add the flour and cook for about 2 minutes.
- Slowly whisk in the broth and milk until smooth. Season to taste accordingly.
- Increase heat to medium, and allow mixture to start to come to a low simmer.
- Continue stirring until thickened and remove from the heat.
- You are finished and ready to add to any other recipe or freeze for future use.
Notes
*FODMAP- Use Low FODMAP broth, Dairy Free Butter & Milk, and Gluten Free All Purpose Flour. Omit Garlic Powder.Â
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