Condensed Cream Of Chicken Or Mushroom Soup (Gluten Free) - cooking recipe

Ingredients

Powdered Soup Mix
1 cup non-instant powdered milk (or nondairy substitute, Enfamil LactoFree LIPIL works well)
1 cup rice flour
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons herb ox instant chicken bouillon granules
Cream of Chicken Soup
1/4 cup cold water
1 cup cold water (or chicken stock)
Cream of Mushroom Soup
1 (4 ounce) can sliced mushrooms (with liquid)
1 cup water or 1 cup chicken stock

Preparation

For 1 can of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix with 1/4 cup cold water. Follow either step 2 or 3 to make the equivalent of 1 can of condensed cream of chicken or mushroom soup. (To make regular soup, not condensed, simply use 4 tablespoons of the powdered soup mix.).
CONDENSED CREAM OF CHICKEN SOUP: Add 1 cup of water and cook over medium high heat until soup thickens, stirring frequently.
CONDENSED CREAM OF MUSHROOM SOUP: Pour liquid from canned mushrooms into a measuring cup and add water to measure 1 cup. Add liquid to saucepan and cook over medium high heat until soup thickens, stirring frequently. After soup has thickened, stir in mushrooms.