This recipe has been a great help with any other recipe that calls for cream of mushroom soup!
1 cup rice milk
2 tablespoons cornstarch
2 tablespoons Spectrum 100% Palm Shortening
1 teaspoon chicken bouillon granules (Better than Bouillon is the only brand I found to be allergy free)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Whisk together milk and cornstarch in a small saucepan.
2. Stir in shortening, bouillon, salt & pepper.
3. Stir constantly, heat to boiling, and simmer until thick (a minute or two).
4. Use as white sauce, or add canned chicken for "cream of chicken" soup, or can of mushrooms for "cream of mushroom" soup.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment