Basic Condensed Cream Soups

Because most quick recipes call for condensed cream soups (mushroom, chicken, celery, etc.), here is a recipe that is equivalent to a 10 oz. can of condensed soup. It's not quite as fast as opening a can of Campbell's soup, but it's not too bad and it can be made beforehand and refrigerated. Who needs soy in soup anyways??

3 tbsp butter
3 tbsp GF flour
1/4 tsp salt
1 cup milk/stock

Cook and stir until bubbly. Using wire whisk, stir in one cup of milk, stock or combo. Cook until just smooth and thick. (Make 1 cup = 10 oz can condensed soup)

Cream of Chicken - Use chicken broth as half of liquid. Add 1 tsp poultry seasoning and diced chicken.

Cream of Mushroom - Add 1/2 cup chopped mushrooms and 1 tbsp finely chopped onion in butter before adding flour.

Cream of Celery - See mushroom, but add 1 cup celery instead. Vary the flavor by adding garlic, onion, celery salt, lemon juice, parsley, chopped veggies, chives, etc.