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CREAM SOUP RECIPES
STEP # 1
INGREDIENTS
Stir 2 packages of Cream Soup Mix into 3 cups of cool water. Bring to a boil over medium heat stirring
constantly. Remove from heat and add additional ingredients (see Step 2) to create one of the following
delicious recipes:
STEP #2
CREAM OF BROCCOLI, ASPARAGUS OR SPINACH SOUP
Add 2 cups of chopped, cooked Broccoli, or Asparagus or Spinach with a dash of nutmeg. Stir and
simmer 1-2 minutes. Makes (5 (8 oz.) servings.
CHEESE SOUP WITH BEER
Add 8 oz. Shredded Extra Sharp Cheddar Cheese to (4-6 oz.) gluten-free Beer (regular or non- alcoholic)*
and a dash or Tabasco Sauce. Stir over low heat until smooth. *Beer is optional but will add a wonderful
flavor. Alcohol will cook off when heated to a boil. Garnish the soup with crushed Corn Chips. Makes 4
(8oz.) servings.
BREAKFAST SAUSAGE GRAVY OVER BISCUITS
Add 8 oz. Cooked Pork (or any favorite) Breakfast Sausage drained of fat and crumbled. Stir over low heat
for 3-5 minutes. Serve over warm gluten-free Biscuits. Makes 8 (4 oz.) servings.
BACON, LETTUCE AND TOMATO SOUP (BLT)
Add 1cup seeded and diced fresh Tomato with 10 oz. Diced, cooked Bacon that is drained of fat. Stir and
simmer for 2-3 minutes. Remove from heat, add about 6oz. Lettuce shredded into thin 1 inch long strips.
Makes 6 (8oz.) servings.
RUBEN CHOWDER
Add 8 oz. Shredded, cooked Corned Beef, 6 oz. Sauerkraut, 5oz. Frozen Corn, 5oz. Cooked and diced
Potatoes. Stir and simmer 3-5 minutes. Makes 6 (8oz.) servings. Garnish with Rye Croutons
CLAM CHOWDER - NEW ENGLAND STYLE
Add two 6-1/2 oz. Cans Chopped Clams with juice, 10 oz. Diced, cooked Potatoes, 6 oz. Diced Onions
sauted in 1 Tbsp Butter or Margarine. Stir and simmer 3-5 minutes. Makes 6 (8oz.) servings.
CHICKEN SOUP STOCK MIX
CHICKEN NOODLE/RICE SOUP
Make up one package of FFF Chicken Soup Stock Mix according to directions. Add 1 cup of cooked
chopped chicken and 2 cups of cooked rice or GF noodles. Add 1/2 cups each of finely diced carrots and
chopped green onions. Simmer 3-5 min. Makes about 5 eight ounce servings. Serve hot.
BEEF SOUP STOCK MIX
FRENCH ONION SOUP
Read all ingredients to be sure they are gluten-free.
Use juices and cooking liquids in place of the water in step one for added flavor and nutrition.
STEP # 1
INGREDIENTS
Stir 2 packages of Cream Soup Mix into 3 cups of cool water. Bring to a boil over medium heat stirring
constantly. Remove from heat and add additional ingredients (see Step 2) to create one of the following
delicious recipes:
STEP #2
CREAM OF BROCCOLI, ASPARAGUS OR SPINACH SOUP
Add 2 cups of chopped, cooked Broccoli, or Asparagus or Spinach with a dash of nutmeg. Stir and
simmer 1-2 minutes. Makes (5 (8 oz.) servings.
CHEESE SOUP WITH BEER
Add 8 oz. Shredded Extra Sharp Cheddar Cheese to (4-6 oz.) gluten-free Beer (regular or non- alcoholic)*
and a dash or Tabasco Sauce. Stir over low heat until smooth. *Beer is optional but will add a wonderful
flavor. Alcohol will cook off when heated to a boil. Garnish the soup with crushed Corn Chips. Makes 4
(8oz.) servings.
BREAKFAST SAUSAGE GRAVY OVER BISCUITS
Add 8 oz. Cooked Pork (or any favorite) Breakfast Sausage drained of fat and crumbled. Stir over low heat
for 3-5 minutes. Serve over warm gluten-free Biscuits. Makes 8 (4 oz.) servings.
BACON, LETTUCE AND TOMATO SOUP (BLT)
Add 1cup seeded and diced fresh Tomato with 10 oz. Diced, cooked Bacon that is drained of fat. Stir and
simmer for 2-3 minutes. Remove from heat, add about 6oz. Lettuce shredded into thin 1 inch long strips.
Makes 6 (8oz.) servings.
RUBEN CHOWDER
Add 8 oz. Shredded, cooked Corned Beef, 6 oz. Sauerkraut, 5oz. Frozen Corn, 5oz. Cooked and diced
Potatoes. Stir and simmer 3-5 minutes. Makes 6 (8oz.) servings. Garnish with Rye Croutons
CLAM CHOWDER - NEW ENGLAND STYLE
Add two 6-1/2 oz. Cans Chopped Clams with juice, 10 oz. Diced, cooked Potatoes, 6 oz. Diced Onions
sauted in 1 Tbsp Butter or Margarine. Stir and simmer 3-5 minutes. Makes 6 (8oz.) servings.
CHICKEN SOUP STOCK MIX
CHICKEN NOODLE/RICE SOUP
Make up one package of FFF Chicken Soup Stock Mix according to directions. Add 1 cup of cooked
chopped chicken and 2 cups of cooked rice or GF noodles. Add 1/2 cups each of finely diced carrots and
chopped green onions. Simmer 3-5 min. Makes about 5 eight ounce servings. Serve hot.
BEEF SOUP STOCK MIX
FRENCH ONION SOUP
Read all ingredients to be sure they are gluten-free.
Use juices and cooking liquids in place of the water in step one for added flavor and nutrition.