Try this great recipe:
Gluten Free Creamed Soup Base
1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered chicken soup base
* for lactose intolerant use baby formula Isomil (soy), for vegetarians use GF vegetable soup base.
Combine all ingredients and mix well. Store in airtight container This mix makes 8-9 cans of soup.
Cream of Chicken soup: In a small sauce pan, blend 3-4tablesppons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (this is where I add my stock instead of in the soup base) and cook over medium heat stirring until the soup thickens/ Use 3 tablespoons for thin soup, 4 for thick.
Cream of Mushroom: after soup thickens add the mushrooms. (if using canned mushrooms use the juice instead of water)
Cream of tomato: use 5.5 oz can of V-8 as part of liquid
Cheese soup or sauce: Follow instructions for chicken base, using 1/4 cup of the base. Add 1/4 cup extra water. Stir 1/2 cup-2/3cup grated cheese before removing from stove
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