J Albert's Cream of Mushroom (Condensed) Soup

I have been working hard to come up with a way to replicate Cream Of Mushroom Condensed Soup. After a few trials and errors, here is J Albert Method. This is not a Healthy Food by any stretch, it will have a lot of fat and lots of calories. More making comfort food.

Ingredients

• **Chicken Bouillon - 4 cubes crushed or
• **Chicken Bouillon - 2 tablespoons of loose
• Gluten Free Flour - upto 2 Cups (I used pinto bean flour)
• 2 whole Onions
• 3 Cloves minced garlic (or equivalent dried minced or powdered garlic)
• 1/2 to 1 tbs Salt & Pepper to taste
• 1 quart Half in Half or whipping cream
• 2 pounds of mixed mushrooms sliced your way
• 4 tablespoons of powdered Portabella Mushroom (if available)
• 1/2 to 1/3 cup Pinto Been Flour
• 1 pound Butter NO MARGARINE

Directions

1. Prep your onions (diced thin) Cloves Garlic minced
2. In a skillet add 1/4 lb butter, minced garlic, onions, and salt & pepper
3. Once onions become clear, add remaining butter,
4. Once butter is melted add 1 cup GF flour then add up to two cups to make a nice thick rue (I cheat and just use 2 cups right off)
5. In a large Dutch Oven size pan bring up heat slowly with mushrooms, half and half, powdered portobello mushroomm, and chicken bouillon.
6. Add Rue to the large Pan with the mushrooms. Stir in slowly so that the rue is incorporated fully in the mushrooms
7. Sit off of burner and cool to room temperature if plan is to use as Condensed Mushroom Soup
8. To make a soup, 1/2 of mixture add 1/2 gallon milk (skim is what we use or 1%, 2%, or Whole) and bring to a boil.
9. Let simmer on low - stirring occasionally not to allow burning on bottom. (If it does, do NOT stir and pour out remaining soup to use then scrape off the bottom)

In using this Gluten Free Cream of Mushroom Condensed Soup in a Green Bean Casserole, I have found that I add a little more milk than most to have a nice fluffy casserole. Don't' forget the Durkee Fried Onion Substitute.

**WARNING**

To date - All of the Chicken Bouillon cubes and loose are made in a facility that processes wheat. Be very careful if traces cause you problems. I will be posting a new recipe soon that will talk you through making your own Chicken Bouillon.

From the Desk of J Albert

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We are what we eat.
If Gluten Makes US Sick
Is Wheat Gluten Sick ALSO?

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America's New Epidemic or Just Food Allergies

As more and more Americans are diagnosed with food related illnesses, those of us on the front lines of this epidemic are poised at helping this new food isolated group find ways to manage not only their diet but illness. We are also learning new ways to become less dependent on the major corporations to provide needed substance for our families.

It is easy to sit by and watch as more and more Americans are diagnosed with diseases that only years ago were not a concern to the average Doctor or American. Medical diagnosis of food caused diseases is up more than doubling year over year.

We see little move by the CDC and other government agencies to help us combat these food caused diseases, syndromes, and allergies. We need viable solutions to protect coming generations to support and basically survive without huge cost to each family.

I don't hear anyone in Washington DC talking about how this ever increasing epidemic can be managed and supported. Our plight is simply being ignored and swept under the rug. Well I think it is time for those of us on the Front Lines to stand up and make sure that the Washington DC Inside the Beltway crowd understand the situation.

Over the next few weeks I will be posting ideas on how to make sure Washington and the CDC know exactly what what is simply referred to by many as a "food allergy" is to those of us and our families who face this every day.

At the same time, those of us who have a voice need to increase our efforts in getting the message out. The American Food supply is in danger of not being able to provide the substance to support a major and growing sector of the US population who cannot eat the same as we did over the last 50 plus years.

So what can we do? First, send letters to the CDC asking why this epidemic is not being tracked and remedies found for this growing sector of the American Public. Reminding them that this effects the health and welfare of our nation, which is what the CDC was created to protect.

Gluten Intolerance is found to be the causing factor of diseases such as Celiac Disease, Gluten Intolerance Allergies, Crohn's Disease, and the number of other diseases. Just Gluten Intolerance alone is now given as a cause of diseases such as Malnutrition, Celiac Disease, irritable bowel syndrome (IBS), Type 1 Diabetes, and more. (a list can be found at HeathGuidance.org) I believe this is not even close to the number of diseases that can be cause by food.

ADD, AADD, ADHD, AADHD, and Type II Diabetes are just a few that I feel should be on this list of Food Caused Diseases. Even though many Doctors do not feel these are Diseases, if the causes (specific food allergens) are taken out of the diet, these "disorders" go away also.

It is my hope and our plan to start providing more information from the various food allergies communities here on our site as well as recipes, news articles and opinion articles that pertain specifically to Gluten caused allergies and diseases.

From the Desk of J Albert

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We are what we eat.
If Gluten Makes US Sick
Is Wheat Gluten Sick ALSO?

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Continuation of the Mexican Dinner

Have you noticed lately that more and more labeling for food are introducing GF symbol into the mix. I would remind you to read the labels closely. Especially value brands of foods such as WalMart's Great Value brand.

I personally think WalMart is doing the right thing by putting on every one of their labels that traces of Gluten/Wheat might be present since the item is manufactured where wheat products are.

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Mexican Dinner Continued

Tonight we are going to talk about one part of the meal, the queso and chips to be exact. First, if you can not eat milk products you might want to skip this one.

I don't buy the Velveeta Mexican cheese since to me it is not what we like. The key to any Gluten Free Meal is to make it fun and just unique to you. Since we have been noticing a lot of the tortilla's that are called corn or white corn Tortilla's have in the past contained Wheat as the first or second ingredient.

I am happy to say that that is not true any longer or maybe it never was, as my daughter says. We get the white corn tortilla's and cut them into 6 even slices in a stack of ten. We warm up our deep fat fryer with Canola Oil for now, set on 350°F. When the oil comes to heat and the light goes out we put half of the tortillas we cut up into the fryer.

The secret ingredient when frying your own Tortilla Chips is how to de-oil them after frying them. We use a Brown Paper Lunch Sack. Roll down the top so it is not hard to keep open

We also have taken a full size block of Velveeta and chunked it in to about 1/2 to 1 inch blocks and put it in a nice size pan on medium heat. We add a full can of Rotel and a 8oz package of fresh pico or home made pico and let melt and fold together. To make it smoother and not as thick we add some skim milk.

Keep a watchful eye on your chips and don't take them out too soon or too late. You want crisp but not browned.

We will be changing our oil from Canola to Olive for frying. You have to be very careful when frying with Olive. Use lower heats (never above 340°F - 350°F) I will be using about 325°F since chips will crisp up at that temp as well as french fried.

Once your queso is nice and hot, turn off the heat and spoon into individual serving bowls. We keep the extra because the girls love it after school. Fry up a couple extra sets of chips so you have them handy as part of a good GF snack.

From the Desk of J Albert

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Food should warm your soul, nourish the body,
& love is the flavors in each bit.

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GF Wild Rice For Dinner

While for some of us, flavors mean so much. It is difficult sometimes to duplicate the actual taste of a non-Gluten Free food. I am not one who usually likes the raw outdoors types of earthy flavors, but in this dish it is fantastic.

Believe it or not, Walmart has begun to carry Wild Rice. It is a little more expensive, but well worth the cost. Of course I don't follow the directions very well, but the results were fantastic.

Adagio Teas

I place 3 cups of rice and 3 cups of warm water into a bowl and let sit for about 15 to 30 min. After this I strain out the water. The rice that is in the strainer is placed into a larger pan/dutch oven sice and 2 cups of water are added. (you can substitute 1 cup of Chicken, Beef, or Vegetable Broth for one cup water) I add the following:

• 1 table spoon butter, olive oil or mix of both per cup of rice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder (1 minced clove if fresh)

Bring this all to a hard bowl, stir once and cover. Reduce the heat medium/low (just where their is a slow bubbling of the water) Set a timer for 25 min. to check the rice. Do so ever 10 min after,but never stir.

When the water is almost gone, take the pan/dutch oven off the burner and let set for about 5 minutes so that the rice can soak in the flavors remaining in the water. You will notice a bit of thickening due to the starches, which is good.

I like to put the rice on a platter with meats on one side and veggies on the other. Serve with white corn tortillas and salad. Gluten Free Delicious!

Let us know what your favorite food is that took you time to adjust to.

From the Desk of J Albert

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Food should nourish the body,warm your soul, & love is the flavors in each bit.

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