Recipe: Homemade Condensed Cream of Mushroom, Cream of Chicken, and Cream of Celery Soups (wheat free)

CREAM OF MUSHROOM, CHICKEN, AND CELERY SOUPS

As written, these recipes are free of Corn, Wheat, Gluten, Soy, Egg, Yeast and Nuts.

Note from source: Recipe soups are those soups that one would normally find canned. If you have food allergies, the chances of finding a canned soup you can use in recipes is slim. Besides the usual allergens, you will generaly also find MSG in almost all canned soup, even many of the "health food store" type. MSG is not always listed in that way. MSG frequently hides in foods in the form of "hydrolyzed vegetable protein," "autolyzed yeast," "spices," "flavorings," and other non-specific ingredients. Here are some "semi-condensed" soups you can make from scratch and keep in the freezer for those times when you have a recipe that calls for a canned soup.

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CREAM OF MUSHROOM SOUP
Makes approximately 3 cups of "condensed" mushroom soup which will work for most recipes calling for canned soup.

3 cups portabella or crimini mushrooms, chopped small
1 Tbsp butter
2 tsp sea salt
1/4 tsp black pepper
1 tsp dry parsley
1/4 cup water
4 tsp tapioca flour
2 cups half and half

Heat the butter on medium heat in a sauce pan. Add the mushrooms, and saute until cooked through. Add the sea salt, pepper, parsley. Cook and stir 1 minute more.

Add the half and half. Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk. Cook and stir until thickened.

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CREAM OF CHICKEN SOUP
Makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.

2 chicken thighs
2 cups water
1/2 large carrot
1 celery stalk
1 Tbsp minced onion
1/2 tsp sea salt
1/8 tsp black pepper
1 tsp dry parsley
1 Tbsp tapioca flour
1 cup half and half

Place the chicken in the water, bring to a boil and immediately lower to simmer. Add the carrot, onion and celery. Simmer for 1 hour.

Carefully remove the vegetables and chicken from the broth. Place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well. Process into a puree, then return to the sauce pan with any remaining broth. Bring to a boil.

Mix the tapioca flour with the half and half and stir into the contents of the sauce pan. When thickened, remove from heat and allow to cool.

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CREAM OF CELERY SOUP
Makes approximately 2 cups of "condensed" cram of celery soup which will work for most recipes calling for canned soup.

2 cups chopped celery
1/3 cup chopped onion
2 Tbsp olive oil
1 tsp sea salt
scant 1/8 tsp black pepper
1/2 tsp dry parsley
2 cups water
1 Tbsp tapioca flour
1/2 cup half and half

Heat olive oil in a sauce pan and saute the onions and celery until translucent.

Stir in the sea salt, pepper, parsley and water. Simmer for about 30 minutes then remove from heat and cool slightly.

Place all in a food processor and process until smooth. Return to pan and bring to a boil.

Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.