zena

Autumn,
I was reading your post & was wondering where you find powdered chicken soup base? I went to all our Health food stores today & they acted like I didn't know what I was talking about. I also use a lot of cream of mushroom & chicken soups for cassaroles & you have the same receipe I have. This is my first post so I am learning.

As someone else mentioned. Corn tortillas are great for roll up sandwiches. My husband who is extremely picky likes quinoa noodles and cant tell a difference much. I like kinnikinnick bread and bun mix. It makes 4 loafs of bread for around $7. I store it in the freezer in between loaves.

Here's a recipe I use frequently for cream of chicken/cream of mushroom/ cheese soup mix. I love this recipe because I make larger amounts of it and store it so it is conveinent almost as opening a can of soup.

Creamed soup base recipe----

1 cup non instant dry milk
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons gluten free powdered chicken soup base

cream of chicken- Blend 3 to 4 tablespoons of creamed soup base with 1/4 cup cold water. Add 1 cup of hot or cold water (or chicken stock) and cook stirring until the soup thickens. Use 3 tablespoons for thin soup or 4 for a thick soup.

Cream of mushroom- Follow guide to cream of chicken soup and add mushrooms (drained) after its thickened.

cheese soup-Follow instructions for cream of chicken soup, using 1/4 cup creamed soup base. Add 1/4 cup extra water. Stir in 1/2 to 2/3 cup of grated cheddar cheese before removing from the stove.
For green bean casserole I use potato chips instead of french fried onions.
I also have a recipe for onion soup mix if your interested.