I use gf chicken bouillon powder and water to make the stock needed for this. I add an extra few tsps of powder to compensate for the extra liquid that you'll add to the main recipe you're making the soup for. Knorr brand Stock Cubes are free-from lactose and you can crumble those up if you can't find their tubs of bouillon. If you don't use strong stock I find the flavour is too diluted in the main dish
Put the stock and the rice milk (or any milk you prefer) in a pan and bring to the boil
Mix the flour, seasonings and herbs with the coconut milk (or any milk you prefer) until you have a thick mixture
Turn down the heat then add the flour mixture slowly to the pan, whisking continuously
Keep whisking off the heat for a good 3 - 5 minutes to break up any lumps and smooth the soup while the flour flavour cooks out
You can add cooked, chopped chicken if you like or cooked & chopped mushroom or celery to make cream of those soups, around 50 - 60 grams
This recipe will make the equivalent of 2 cans of CONDENSED soup that you can use in recipes where a can of condensed cream soup is an ingredient. You can halve it if desired
