Canned soups are a great way to prepare great meals quickly, but there’s no such thing as gluten free dairy free cream soups in the supermarket! … Or, at least they’re really hard to find.
You don’t have to look far anymore to find someone with a food allergy of some kind. Fortunately for me, I am the only one in our house with special dietary needs. An allergy to wheat and an intolerance of dairy make it difficult for me to enjoy family favorites, like biscuits and gravy. While I can’t indulge in the wheat and dairy heavy options, I have found a workaround for a few meals that I’m not quite ready to give up on. And it is surprisingly easy!
Using this recipe for cream of celery, cream of mushroom, and cream of chicken soup, you can replace a can of conventional creamed soup within minutes.
Cream of celery soup is what I use to give my salmon chowder an extra boost of flavor.
Use the same recipe, just substitute a small can of drained mushrooms for the celery, to make a cream of mushroom soup that lends great flavor to gravy and beef stroganoff.
Or forego the vegetables and use chicken broth to make a cream of chicken soup that is dynamite with chicken and dumplings.