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Casserole Soup Mix - Thank you Barb Bense!
2 c. soy-based powder formula
(such as Isomil)
1 c. corn starch
1/2 c. dry bouillon
5 Tblsp. dry onion flakes
1 Tblsp. dry thyme
1 Tblsp. dry basil
1 Tblsp. black pepper
In a large bowl, combine all the ingredients. Store in a sealed container.
When ready to use: Combine 1/3 c.
soup mix and 1 c. water. Stir or shake
well and use as you would cream soups.
Casserole Sauce Mix - Thank you Barb Bense!
2 c. soy-based powder formula
(such as Isomil)
3/4 c. corn starch
1/4 c. dry bouillon
2 Tblsp. dry onion flakes
1 tsp. dry thyme, crushed
1 tsp. dry basil, crushed
1/2 tsp. black pepper
In a large bowl, combine all the ingredients. Store in a sealed container.
To use as a substitute for one can condensed soup; mix 1/3 cup of the dry
mix with 1 1/4 c. water in a saucepan. Cook until thickened. Add 1
Tblsp.
margarine, if desired.
Cream of Chicken Soup - Thank you Michelle Fitch!
1/3 C. DAIRY-FREE MARGARINE
1/3 C. CHOPPED ONION
1/3 C. ALL-PURPOSE FLOUR
½ TSP. SALT
¼ TSP. PEPPER
1 ½ C. CHICKEN BROTH
2/3 CUP MILK SUBSTITUTE (I USE ¾ C. OF RICH’S AND ¾ C. OF WATER)
MELT MARGARINE IN MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD ONION; COOK 2 MINUTES OR UNTIL TENDER. ADD FLOUR, SALT AND PEPPER; STIR UNTIL WELL BLENDED.
GRADUALLY ADD CHICKEN BROTH AND MILK SUBSTITUTE, COOKING AND STIRRING UNTIL
BUBBLY AND THICKENED SLIGHTLY.