Use this to replace the canned soups with the red label!
1 Tablespoon Olive Oil
6 ribs of Celery, finely chopped
1 Onion, chopped
2 Tablespoons minced Garlic
1 quart of regular or gluten-free Chicken Broth
3 Potatoes, peeled and diced
1 cup cold Water
1/3 cup flour or Chuck’s gluten-free flour mix*
½ cup Raw Cashews
½ teaspoon ground Bay Leaf powder
½ teaspoon Thyme Powder
1 teaspoon Sea Salt
½ teaspoon ground Black Pepper
In a stock pot, sauté celery and onion in olive oil for 6 minutes, then add diced potatoes. Continue cooking until onion and celery are soft and transparent. Add minced garlic and cook one minute more. Stir in chicken broth, ½ cup of water, cashews and spices. Cook for 20 minutes on medium heat.
In a liquid measuring cup, put 1/3 cup of gluten-free flour in remaining ½ cup cold water, using a fork to stir until smooth and dissolved. When the above 20 minutes of cooking time is finished for items in the stock pot, blend in this mixture. Stir well and cook one more minute. Transfer from stock pot to blender.
Blend until it is all mixed together well, about ½ to 1 minute. Eat as is, or use in place of canned cream soups in recipes.
*Find the recipe under: Gluten-Free Condiments, Sauces & Misc.
