Tonight I simply added cubed yukon gold potatoes, one ham steak cubed and two cups of medium cheddar cheese to make a filling winter chowder.
We began by sauteing the onions, celery and mushrooms in a stick of butter. Next we added two quarts of chicken stock. We made a separate roux of the baking mix and milk, which we whisked into the vegetable / broth mix. Taste and adjust the seasonings.
It was that simple. The cream soup worked in the broccoli casserole and the green bean casserole. Even after freezing, thawing and reheating, the soup did not curdle or break.
It is great to have one more tool in my gluten free cooking arsenal.
December 8, 2014