“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.