Iowa Girl Eats · by Kristin Porter★ 4.8 (29)
Gluten Free Cream of Chicken Soup & Cream of Mushroom Soup
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 6%
CARBS 6G24% OF CAL
1G FIBER2G SUGAR3G OTHER
FAT 7G68% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade creamy soup base made with gluten-free flour and either chicken or mushroom broth. A dairy-free and vegan substitute for canned cream soups.
componentamericansoup🥄 saucepandairy freegluten freevegan
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Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons extra virgin olive oil
- 1 Tablespoon minced shallot
- 2 Tablespoons butter or vegan butter
- 2-1/2 Tablespoons gluten free flour
- 3/4 cups gluten free chicken broth
- 1/2 cup milk (any kind, I use unsweetened almond milk)
- 1-1/2 teaspoons poultry seasoning
- scant 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon extra virgin olive oil
- 4 oz mushrooms (chopped)
- 3/4 cup gluten free chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 6%
CARBS 6G24% OF CAL
1G FIBER2G SUGAR3G OTHER
FAT 7G68% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 642mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 48mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.