Tuesday, December 6

Gluten Free Cream of Chicken Soup!

I don't know about you guys
 but every once in a while I like to make a mean casserole!
kind of like a hamburger helper
but meaner
-if that's possible
or maybe potluck potatoes
or the famous green bean casserole
there's even this breakfast dish that is off the charts ready for a heart attack good
AND now
 I have started making my own cream of chicken and mushroom soup
so now I can have it all!!

Cream of Mushroom Soup- to can
5 cups fresh mushrooms, cut up
3/4 cup minced onions
1 1/4 cup butter
2 cloves garlic, minced
2 quart water mixed with 2 cups perma flo
2 quart evaporated milk or whole milk
2 2/3 T salt
dash of pepper

Cook onions, mushrooms and garlic slowly in butter,
about 15 minutes add milk and seasonings.
Heat till hot and add perma-flo and water- (which has been mixed together)
Boil till thickened You can use pint or jelly jars. Can 10 lbs for 30 minutes.
1 pint = 2 reg. cans soup

For Cream of Chicken Soup
use chicken bits instead of mushrooms and broth instead of water
also- stir in the chicken bits at the very end after it has been thickened.

It taste just as good as the regular if not better!!
and its GLUTEN FREE!!

God Bless!

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