09/29/2010 22:19 Filed in: Soup
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
3 cups of chopped broccoli - steamed
3 cups of chopped cauliflower - steamed
1 teaspoon Lawry's Seasoned salt
In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, steamed broccoli and cauliflower, and Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).
If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.
You can use the same base to make potato soup by replacing broccoli/cauliflower with 6 large potatoes, peeled, diced, and cooked (about 8 cups)