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Gluten Free Cream of (Chicken) Soup
GLUTEN-FREE ON A SHOESTRING29Ingredients
10Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 1 shallot (small, peeled and minced)
- 1 lb. baby portabella mushrooms (or fresh button, cleaned and sliced thickly)
- 3 Tbsp. unsalted butter
- 5 Tbsp. xanthan gum (basic, free gluten free flour blend, 30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 1/2 cups vegetable stock
- 12 evaporated milk
- 1 Tbsp. extra-virgin olive oil
- 1 shallot (small, peeled and minced)
- 3 Tbsp. unsalted butter
- 5 Tbsp. xanthan gum (basic, free gluten free flour blend, 30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 Tbsp. poultry seasoning (dried, or 1/2 teaspoon dried parsley + 1 teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram + 1/2 teaspoon rosemary)
- 1 1/2 cups chicken stock
- 12 evaporated milk
- 1 cup cooked chicken (diced)
- 1 Tbsp. virgin olive oil (extra-)
- 1 shallot (small, peeled and minced)
- 3 Tbsp. unsalted butter
- 5 Tbsp. xanthan (basic, gum free gluten free flour blend, 30 grams superfine white rice flour + 10 grams potato starch + 5 grams tapioca starch/flour)
- 3/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 tsp. mustard powder (optional)
- 1 1/2 cups chicken stock
- 12 evaporated milk
- 1/2 lb. potatoes (red-skin, peeled and diced)
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