Gluten Free Cream Soup Base (Powdered) - cooking recipe

Ingredients

1 cup powdered milk or 1 cup non-dairy powdered coffee creamer
1 cup rice flour
2 tablespoons instant minced onion
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons powdered stock (GF, chicken or vegetable, maybe bouillon would work)
Additional for each can of soup
1/4 cup water
1 cup water or 1 cup chicken broth

Preparation

Combine all ingredients and mix well. Store in airtight container on pantry shelf.
Cream of Chicken Soup: In a small sacuepan, blend 4 T base with 1/4 cold water. Add 1 C hot or cold water or chicken stock and cook over medium heat, stirring constantly until the soup thickens.
Cream of Mushroom Soup: Add one 4 oz can of mushrooms, drained. Add them after the soup thickens.