This recipe replaces a can of store-bought cream soup. When a recipe calls for Cream of Chicken Soup, I make this recipe with Chicken bouillon granules; and when a recipe calls for Cream of Mushroom Soup, I make this recipe with Beef bouillon granules.
1 cup milk (I use almond milk)
3 tablespoons gluten-free flour blend
1 tablespoon oil (I use grapeseed oil)
1 teaspoon gluten-free bouillon granules (chicken or beef)
1/2 teaspoon salt
pepper to taste
In a saucepan, whisk the flour and milk. Add in the remaining ingredients and heat to a boil while whisking. Reduce heat and simmer until thickened.