Gluten-Free Cream Soup

contributed by Jan Margheim

1 cup cold milk

3 tbl sweet rice flour OR 2 tbl. cornstarch (I used the corn starch)

2 tbl butter, margarine OR olive oil

1 tsp chicken bouillon

1/2 tsp salt Pepper to taste

Whisk flour/cornstarch and cold milk in saucepan. Add remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened. Use in place of 1 can of creamed soup (like Cream of Chicken, or cream of mushroom)


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