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“Cream Of …” Soup Substitute

19 Mar

BPA-436x250

 

 

“Cream of” Soup Substitute

Melt 2 Tbsp trans-fat free margarine over medium low heat

Stir in 3 Tbsp all purpose gluten free flour

Keep stirring until smooth and bubbly (Mine just balled up a bunch..must be a gluten free thing)

Remove from heat and add 1/2 c. vegetable broth and 1/2 c. almond milk a little at a time, stirring (with a whisk) to keep it smooth. Return to heat and bring to a gentle boil, stirring constantly. It’ll thicken up nicely.

Salt and pepper to taste.

This is equivalent to one can of “cream of”.

You can vary it by changing the broth, using sauteed celery or celery seed, or sauteed chopped mushrooms and herbs or seasonings.

This is the link to the original recipe (included gluten and dairy) that I messed with.

 

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3 Comments

Posted by on March 19, 2014 in How To, Soup

 

Tags: , , ,

3 responses to ““Cream Of …” Soup Substitute

  1. missAmy

    March 19, 2014 at 8:10 pm

    Aha! This is really helpful Tamara! Thank you!

     
    • potentialredcard21

      March 19, 2014 at 8:12 pm

      Glad to be of service. Let me know if you try it with coconut oil or anything else since I know some people are wary of even trans fat free margarine.

       
  2. Elizabeth Gaddis

    September 9, 2014 at 12:19 pm

    This sounds incredible and easy!

     

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