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Condensed Soups


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#16 Juliebove

 
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Posted 21 August 2008 - 07:24 PM

Couldn't you just use broth or rice milk and the cream soup base but leave out the milk powder if you can't find a different alternative? Wouldn't it be like a white sauce that way? Have you tried Better Than Milk? I think its a rice milk powder, our store doesn't have it. <_< Anyone else have any ideas???


Never heard of Better Than Milk. But I just looked it up and it's soy which we can't have. I can't see how I could get a white sauce without some kind of milk in it. I suppose I could use broth sometimes, but that wouldn't necessarily give me the right flavor. But thanks!
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#17 Juliebove

 
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Posted 21 August 2008 - 07:26 PM

Julie, I think we avoid a lot of the same things. It is really frustrating not to be able to just dump a can of soup! I'm always looking for things that don't use soup. However, I have made the following recipe for a couple of dishes. It is a basic thickened white sauce. My family liked it with the Tater Tot casserole I make sometimes. I haven't used it in the crockpot yet though. I do play with the spices.


3T. oil or margarine (we use Fleishmann's)
3T. gluten-free flour blend
1/3 tsp. salt
1/3 tsp. pepper
1 1/4 cups broth

Basic Creamed Soup: Melt oil/margarine in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with whisk to get rid of lumps. Cook until thick.

Tomato: use tomato juice for the liquid. Add dashes of garlic, onion powder, basil, oregano

Mushroom: saute 1/4 c. chopped mushrooms/celery/chives and 1 T. minced onion in butter before adding flour.

Makes 1 cup or equivalent of condensed soup.


Thanks! I will try that. I was using rice milk to make the mushroom stuff but it just didn't have the right thickness to it.
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#18 gfp

 
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Posted 22 August 2008 - 02:03 AM

One recipe said you could use a homemade white sauce instead of the soup, but we can't have cream or even soy milk. So I was wondering if a white sauce could be made using rice milk?

If all you want is the consistency then you can just make a roux from corn starch or rice flour. Both are bland and won't alter the taste much.


I didn't think you were specifically looking for condensed soup recipes, just that google searches for "crockpot recipe" tend to be dominated by this kind of quick recipe.

Instead of this I was thinking that you look through the recipes that use condensed soups and then do a search on that recipe ..... turn it on its head so to speak...

I'm currently in a pokey appt with a tiny fridge and even smaller freezer compartment..... BUT.. wat I used to do is make up soups and then freeze half or more (sometimes at different stages).... so if I was making a chicken and vegetable soup I'd make a chicken stock but freeze half.... then make a vegetable stock and say veg to add and freeze half.... then at the end also freeze half the chicken and veg soup as well....

I find this quite efficient because of the effort is almost the same and if you need tinned ingredients (like tinned tomatoes) ... you can use full tins and if you add large vegetables you are not contrained by the size of each one... but also because it gives a huge stock of pre-prepared food ....

If I want to make a quick beef casserole then I can add the vegetable soup as a quick base.... while its defrosting you can make for instance some meatballs from ground beef (with or without the leftovers of the last gluten-free loaf) ... throw in a can of tomatoes and some herbs and you have meatballs in a rich nutritious base.

but you can use the same soup base, add chicken and leeks and make a chicken and leek soup....
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#19 Sweetfudge

 
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Posted 23 August 2008 - 09:23 PM

I looked but didn't see the recipe. She does use dairy though and we can't have that.



eatingglutenfree.com
homepage
recipes
soups
cream soup base

Do you click in that order? I don't know how to get to it directly (Sweetfudge might know ;) ). Our health food store has 3 non dairy dry milk powder substitutes. I am holding out to find Vance's Dairy Free, someone suggested it on another post, but haven't found any yet.


Ok, have their cook book right next to me! The cream of mushroom soup isn't on the website, but here's my variation of it:

Cream of Mushroom Soup
1 3-oz can of mushrooms, or fresh chopped mushrooms
1 1/2 tsp beef bullion (or omit and sub 1/2 the milk for beef broth. i've also made this accidentally with chicken broth, and it was great in tuna casserole)
1 c milk (i really liked almond milk in this)
2 tbsp butter (i have also used EVOO with no problem)
2 tbsp featherlight flour mix
1/8 tsp salt
dash pepper
(i also like to add a dash of onion powder)

Melt butter (or heat oil) over medium heat. Stir in flour and seasonings. Continue to stir until slightly browned.
The recipe calls for the mushrooms to be added last, but I like to throw them in here right after the flour is browned, and let them cook for a couple minutes.
Dissolve bullion in milk (or just add milk and broth) and stir into pan, whisking to avoid lumps. Stir until sauce is thickened and starting to boil. Add mushrooms here if you didn't already. Remove from heat.
One other thing I like to do is to pour everything into a blender, and blend until smooth.

Can be used to replace 1 can of condensed soup in recipes.

I have found this recipe tastes the most like what I remember mushroom soup to be like. It's a lot thinner. But I think that's the lack of milk. And I usually guess with the measurements, and probably add too much liquid. When I first was diagnosed w/ Celiac disease, I was terrified to make gravy. But thanks to this recipe, and the Rachael Ray show, I overcame that :) Now it's just a matter of substituting for all the other intolerances that I'm finding in myself (first dairy, then soy... :angry: )
Anyway, here you are. I like to make several batches of this at once, and once it's cooled, I will pour it into ziploc bags and freeze it.

ALSO, here's a recipe for cream of mushroom soup in the crockpot if that's what you're looking for. I've tried it and I thought it was pretty good. A little more partial to the other one though. Made some of this one, and hubby asked if I had made "healthy beef stroganoff". May have been from the lack of dairy in it though. Anyway, here you are:
http://crockpot365.b...hroom-soup.html
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Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT
Gluten-free since June 2006
Also living with Hypoglycemia since 1991
Dairy-free for good since summer 2008
Started IBS diet and probiotics at GI's recommendation - Fall 2008
Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(
Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

#20 Juliebove

 
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Posted 24 August 2008 - 05:49 PM

Ok, have their cook book right next to me! The cream of mushroom soup isn't on the website, but here's my variation of it:

Cream of Mushroom Soup
1 3-oz can of mushrooms, or fresh chopped mushrooms
1 1/2 tsp beef bullion (or omit and sub 1/2 the milk for beef broth. i've also made this accidentally with chicken broth, and it was great in tuna casserole)
1 c milk (i really liked almond milk in this)
2 tbsp butter (i have also used EVOO with no problem)
2 tbsp featherlight flour mix
1/8 tsp salt
dash pepper
(i also like to add a dash of onion powder)

Melt butter (or heat oil) over medium heat. Stir in flour and seasonings. Continue to stir until slightly browned.
The recipe calls for the mushrooms to be added last, but I like to throw them in here right after the flour is browned, and let them cook for a couple minutes.
Dissolve bullion in milk (or just add milk and broth) and stir into pan, whisking to avoid lumps. Stir until sauce is thickened and starting to boil. Add mushrooms here if you didn't already. Remove from heat.
One other thing I like to do is to pour everything into a blender, and blend until smooth.

Can be used to replace 1 can of condensed soup in recipes.

I have found this recipe tastes the most like what I remember mushroom soup to be like. It's a lot thinner. But I think that's the lack of milk. And I usually guess with the measurements, and probably add too much liquid. When I first was diagnosed w/ Celiac disease, I was terrified to make gravy. But thanks to this recipe, and the Rachael Ray show, I overcame that :) Now it's just a matter of substituting for all the other intolerances that I'm finding in myself (first dairy, then soy... :angry: )
Anyway, here you are. I like to make several batches of this at once, and once it's cooled, I will pour it into ziploc bags and freeze it.

ALSO, here's a recipe for cream of mushroom soup in the crockpot if that's what you're looking for. I've tried it and I thought it was pretty good. A little more partial to the other one though. Made some of this one, and hubby asked if I had made "healthy beef stroganoff". May have been from the lack of dairy in it though. Anyway, here you are:
http://crockpot365.b...hroom-soup.html


Thanks, but can't have dairy or almonds.
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#21 Sweetfudge

 
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Posted 24 August 2008 - 06:59 PM

hm, i've heard hemp milk is good. i have also used rice milk before to make the soup, but can't remember if it tasted any different, so i didn't mention it. i'd give it a try though :)
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Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT
Gluten-free since June 2006
Also living with Hypoglycemia since 1991
Dairy-free for good since summer 2008
Started IBS diet and probiotics at GI's recommendation - Fall 2008
Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(
Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

#22 purple

 
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Posted 24 August 2008 - 08:25 PM

hm, i've heard hemp milk is good. i have also used rice milk before to make the soup, but can't remember if it tasted any different, so i didn't mention it. i'd give it a try though :)


I just read that hemp milk is thicker and creamier than rice milk and has Omegas.

http://glutenfreegoddess.blogspot.com

Karina uses it as a sub for dairy in many recipes, it thickens like a dream and she uses Living Harvest Brand.
I have never heard of that brand before but I want it try it for smoothies.
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#23 Juliebove

 
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Posted 24 August 2008 - 10:46 PM

I just read that hemp milk is thicker and creamier than rice milk and has Omegas.

http://glutenfreegoddess.blogspot.com

Karina uses it as a sub for dairy in many recipes, it thickens like a dream and she uses Living Harvest Brand.
I have never heard of that brand before but I want it try it for smoothies.


I can't use hemp either. Husband is in the military and they're not allowed to have it.
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#24 purple

 
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Posted 25 August 2008 - 08:34 AM

Juliebove,

I feel bad that you have so many difficult allergies to find subs for.
Can you use hazelnut, oat or potato milk? My grandma used to make the gravy with the boiled potato water. I remember her saying that it gives the gravy a good flavor. You could use potato water (get it as thick as you like it)or some potato flakes I bet, for any creamed soup mix sub. ;) Just toss in the other goodies with it. It would be easy too.

I found another recipe if you can sub the powdered milk. The web site may also help you with finding subs for your other allergies :)

http://www.allergygr....com/id728.html

go to:
recipes
soup recipes
cream soup mix

FYI
this might help someone that can't have dairy but can have almond: In Cooking Free by Carol Fenster(great book for anyone allergic to gluten, dairy, eggs, and sugar), you can sub almond flour for dry milk powder or nondairy milk powder. She states it under the Pizza Mix recipe. And she says to use the same amount of almond flour (finely ground blanched almonds) for the dry milk powder, for browning baked goods stated under dairy subs.

Carol lists these brands for a nondairy milk powder sub:

Solait, Better Than Milk, English Bay, Vance's DariFree
some are available in both soy and rice forms

Bette Hagman lists:
Lacto-Free for the lactose intolerant (soy)
Tofu White (soy)
NutQuik (almonds)
Powdered baby formula: Isomil, ProSobee, Nursoy (all soy based)
Pregestimil (corn based)

(my dd wants to be a vegan/gluten-free so I have been checking into what I can use for her, she is not allergic...yet) I am learning so much ...thanks to everyone on this forum!!!
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#25 Auntie Lurlynn

 
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Posted 26 August 2008 - 07:24 AM

Here's what my mom and I do:
Take a tablespoon or two of butter (we really don't measure), melt it in a sauce pan, add enough flour (we use rice or Pamela's baking mix) to soak up the melted butter. Gradually add milk, stirring constantly, add mushrooms, chicken broth, etc. to desired amount. Let thicken to diesired constistancy.

Last night we made cream of mushroom soup using this recipe. If you don't like whole mushrooms, but still want the taste, puree the mushrooms with a little bit of milk inthe blender.
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#26 Juliebove

 
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Posted 27 August 2008 - 04:10 PM

Juliebove,

I feel bad that you have so many difficult allergies to find subs for.
Can you use hazelnut, oat or potato milk? My grandma used to make the gravy with the boiled potato water. I remember her saying that it gives the gravy a good flavor. You could use potato water (get it as thick as you like it)or some potato flakes I bet, for any creamed soup mix sub. ;) Just toss in the other goodies with it. It would be easy too.

I found another recipe if you can sub the powdered milk. The web site may also help you with finding subs for your other allergies :)

http://www.allergygr....com/id728.html

go to:
recipes
soup recipes
cream soup mix

FYI
this might help someone that can't have dairy but can have almond: In Cooking Free by Carol Fenster(great book for anyone allergic to gluten, dairy, eggs, and sugar), you can sub almond flour for dry milk powder or nondairy milk powder. She states it under the Pizza Mix recipe. And she says to use the same amount of almond flour (finely ground blanched almonds) for the dry milk powder, for browning baked goods stated under dairy subs.

Carol lists these brands for a nondairy milk powder sub:

Solait, Better Than Milk, English Bay, Vance's DariFree
some are available in both soy and rice forms

Bette Hagman lists:
Lacto-Free for the lactose intolerant (soy)
Tofu White (soy)
NutQuik (almonds)
Powdered baby formula: Isomil, ProSobee, Nursoy (all soy based)
Pregestimil (corn based)

(my dd wants to be a vegan/gluten-free so I have been checking into what I can use for her, she is not allergic...yet) I am learning so much ...thanks to everyone on this forum!!!


I haven't tried hazlenut milk, but I shall. As for the Dari Free, I find it to be sickeningly sweet. I made a recipe of Chicken A La King using it and it came out quite nasty. Just tasted like chicken and noodles with sugar. As for the forumla, that won't work since it is casein and not necessarily the lactose that's a problem. But thanks!
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#27 Juliebove

 
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Posted 27 August 2008 - 04:12 PM

Here's what my mom and I do:
Take a tablespoon or two of butter (we really don't measure), melt it in a sauce pan, add enough flour (we use rice or Pamela's baking mix) to soak up the melted butter. Gradually add milk, stirring constantly, add mushrooms, chicken broth, etc. to desired amount. Let thicken to diesired constistancy.

Last night we made cream of mushroom soup using this recipe. If you don't like whole mushrooms, but still want the taste, puree the mushrooms with a little bit of milk inthe blender.


The problem is we can't have butter and milk.
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#28 Cheri A

 
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Posted 28 August 2008 - 04:59 AM

I haven't tried hazlenut milk, but I shall. As for the Dari Free, I find it to be sickeningly sweet. I made a recipe of Chicken A La King using it and it came out quite nasty. Just tasted like chicken and noodles with sugar. As for the forumla, that won't work since it is casein and not necessarily the lactose that's a problem. But thanks!


ITA about the Dari Free, Julie. I use it in my dd's bread to replace the dry milk powder, and I hide it in smoothies. She will not drink it straight or in anything savory.
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Mom of:
Carleigh~ 10 years old, allergic to wheat, milk, peanuts, strawberries, and many EAs. She is currently soy-light and egg-light ~ celiac testing inconclusive by allergist.
Gluten-Free since 10/05 She's a gymnast. : )

Nick ~ 13 years old with no known allergies.

#29 purple

 
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Posted 05 September 2008 - 10:00 PM

I wanted to add the following recipe to this thread. I found it in an Idaho Potato brochure.

Idaho Potato Cream Sauce

1 small Idaho potato (about 4 oz.), peeled and diced
1/2 cup water
1 T. butter-flavor granules
1 T. onion powder
1 tsp. chicken bouillon granules
1/2 to 1 cup skimmed evaporated milk
1/8 tsp. pepper (white pepper optional)

In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.
Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield 4 (1/2 cup) servings.
Serving suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat.

Adjust it to suit your needs-gluten-free/dairy free. Hey, just save out a potato the next time you boil or bake some adding water, milk or broth to mash it with. (Or throw it out in the street for a truck to run over it...Ha Ha Ha :rolleyes: ). Then use it in the recipe above. Simple. B)
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Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

#30 Juliebove

 
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Posted 07 September 2008 - 01:42 PM

I wanted to add the following recipe to this thread. I found it in an Idaho Potato brochure.

Idaho Potato Cream Sauce

1 small Idaho potato (about 4 oz.), peeled and diced
1/2 cup water
1 T. butter-flavor granules
1 T. onion powder
1 tsp. chicken bouillon granules
1/2 to 1 cup skimmed evaporated milk
1/8 tsp. pepper (white pepper optional)

In small saucepan, combine Idaho potato and water. Bring to a boil, then cover and simmer until potato is tender, about 10 minutes.
Using an electric hand mixer, blend potatoes until smooth. Stir in 1/2 cup milk along with the remaining seasonings, blending until smooth and adding additional milk to reach a cream sauce consistency. Yield 4 (1/2 cup) servings.
Serving suggestion: Use as a base for creamy soups, casseroles and scalloped potato dishes, or anything to which you want to impart a velvety richness without adding fat.

Adjust it to suit your needs-gluten-free/dairy free. Hey, just save out a potato the next time you boil or bake some adding water, milk or broth to mash it with. (Or throw it out in the street for a truck to run over it...Ha Ha Ha :rolleyes: ). Then use it in the recipe above. Simple. B)



Thanks, but we can't have milk.
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