Homemade Cream of _____ Soup Substitute - Dairy Free

I know at least one of you had asked for this recipe, and I am adding it here so I can find it again in the future. It is SO yummy and easy to make. It also uses ingredients that I usually have in my house. I used this to make a dairy-free chicken and rice casserole, and it was delicious. Just to kind of creamy comfort food that I miss on our dairy-free diet. Can be gluten free if you use a gluten-free flour.

The original recipe is for Cream of Chicken, but if you look at the end, there are notes for making Cream of Mushroom or Cream of Celery, too.

Originally from mywisemom.com

Ingredients (yields 4 cups, approx 2 cans)

• 2-1/2 cups organic chicken broth
• 1-1/2 cup almond milk
• 3/4 cups flour (gluten-free, if needed)
• 1 teaspoon real salt
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 cup cooked mushrooms (optional)
• 1/4 cup cooked celery (optional)

Instructions

1. Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
2. Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
3. Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
4. Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.