GF Cream of chicken soup

This was a last minute choice. I veered from the menu because, well... I started supper too late :)
Ended up being very good anyways

Feeds 8

Soup base

4 cups of water
2 stalks chopped celery
2 large carrots peeled and chopped
2 green onions, chopped
2 potato patties
3 oven baked boneless, skinless chicken breasts
1 can of mushrooms
3 capfuls of Glutino GF chicken soup base
1 tsp each celery salt and onion salt
2 tsp garlic powder
salt and pepper to taste

Cream base

4 cups milk, place 1 cup aside
2tbsp butter/margerine
4 tbsp cornstarch
3/4 cup cheese


For the soup base, cut and add veggies and spices to water. Bring to a boil, cover and simmer on medium heat for about 30-45 minutes.

To make cream base:

Warm the one cup of milk to lukewarm temp, do not heat it too much it will thicken the cornstarch far too quickly. Place in blender and mix well. Set aside

Heat remaining 3 cups of milk and butter/margerine on med-high heat. Once heated to almost boiling add milk/cornstarch mixture. Watch closely once it reheats it will thicken quickly. Heat until it has the consistency of pancake batter. Remove from heat and slowly add cheese. Whisk well until it's smooth. Then slowly mix into the vegetable/chicken soup base.

We served this with GF BLT sandwiches.