You will need a Gluten-free cream of ... sauce
A basic cream of soup recipe:
Melt 2 tablespoons of butter over medium heat, whisk in 2 tablespoons of Featherlight Gluten-free flour mix, and 1/4 teaspoon salt. Whisk continually over medium heat until slightly brown. Add 1 cup of warm milk. This will substitute for 1 can of condensed cream of ... soup.
If you want cream of chicken soup, you will need about 1/2 cup cooked cubed or 1/3 cup shredded chicken breast. You will also want to dissolve one chicken bullion cube into the warm milk before whisking it into the butter/flour mixture. Add the chicken last.
If you want cream of mushroom soup, you will need 1/4 cup chopped mushrooms and 1 beef bullion cube dissolved into the milk. Add mushrooms last.
If you want cream of celery soup, you will need 1/3 cup diced celery and 1 chicken bullion cube.
You will also need a cheese sauce recipe. I buy the cheese sauce powder mix in the bulk section of my grocery store. I melt 2 tablespoons of butter over medium heat, add 2 cups of milk, whisk until milk is warm (not hot, you don't want to scald your milk) and then add in 1 1/2 cups of powdered cheese sauce mix.
Now for the recipe!
Ingredients:
3 cups cooked cubed ham
20 ounces frozen broccoli
1 recipe of cream of soup base (see above) or one can of cream of mushroom soup
1 recipe of cheese sauce (see above)
1 cup almond milk or cows milk
2 celery stalks, chopped
1 onion, minced
salt and pepper to taste.
Instructions:
Place all ingredients into 6 quart slow cooker, stir, cover and set to low for 4 hours.
1 1/2 cups uncooked rice, put into rice cooker with 2 1/2 cups. Set to cook. When rice is done cooking, add into slow cooker, stir well, and set to keep warm until ready to serve.
