This recipe is a very flexible recipe and can be used in any recipe that is calling for a cream soup. Depending on the type of cream soup you are needing you can change the broth. Chicken broth for cream of chicken soup, Beef broth for things like my Beef Stroganoff, Vegetable or Mushroom broth for cream of mushroom soup. There literally are no limits for this recipe and it will open up a variety of possibilities for your gluten and dairy free cooking abilities.
2 TBSP Starch (Arrowroot, Potato, Corn, Tapioca)
2 TBSP Rice Flour
2 TBSP Potato Flour
2 cups Broth
2 TBSP Non-Dairy Sour Cream
1-2 TBSP Chicken Bouillon/Herb OX (If your broth is already seasoned/salted, you likely won't need this)
Put tapioca, rice flour, and 1 cup broth in a ziploc baggy, seal it and mix. When no lumps are present put it in a small pot with the other cup of broth and turn stove on high. While continuously stirring, sprinkle in the potato flour. Keep stirring. When mixture has some bubbling from boiling, turn down to medium-low. Stir until thickening begins. When the mixture begins to thicken remove from stove and continue stirring until uniformly thick. Add Bouillon and Sour Cream according to the taste desired.
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