I've been avoiding a lot of recipes I find that call for a can of Campbell's cream soups. Campbell's has such crap put into their soups. I feel like I'm missing out on a bunch of really great recipes as a result. I found this recipe on pinterest ages ago and was going to try making it over the Summer (but then I broke my foot...) Since I'm sort of getting my life back in order right now, I'm starting to do the pinterest experiments again, and I assembled this one tonight!
I will update with the outcome of these experiments, but the idea is to make a simple dry mix that you can use in place of Campbell's soup when a recipe calls for it. I made one according to the original recipe (almost). I also made another special one. I have a friend who has a child that has a lot of food allergies. Believe me, when I say a lot, it's an understatement. She has enough on her mind because she has two other kids besides the one with allergies. I'm always looking for ways to cook gluten-free anyway, so I'm giving some experimentation a shot here in hopes that I can find a way to make my friend's life a little easier.
The batch I followed the recipe for has a chicken bouillon base, the other has a vegetable bouillon base. The veggie base is gluten-free, msg and sodium free. I mixed that one up in hopes I will have good results using milk alternatives. First I'm going to try with almond milk and then I'm going to try with coconut milk and see which tastes better. If neither of them work, well the experiment didn't go so well. I'm hoping it does though. I read through almost all of the comments on the original article to try and find a way to make this work for my friend. Keep your fingers crossed, folks!
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