A major staple recipe at our house

One of the biggest staples around our house before going gluten-free was Cream of Mushroom Soup. Once we went gluten-free, I wasn't able to find a gluten-free brand at my grocery store (which is really, pretty good at helping those who are gluten-free), so I looked online to see if there was a recipe to make my own. What I found was this recipe. It's very versatile and so far has worked in every recipe I've needed Cream of Mushroom Soup for. I will also post the recipe below, just in case, at some point that recipe gets removed or moved. I have also substituted vegetable bouillon for the chicken bouillon when I want something that tastes a little less "chickeny."

Oh, and in case anyone didn't know, Herb-Ox makes gluten-free chicken, vegetable, and beef bouillon.

Condensed Cream Soup

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

1. In a small saucepan, whisk milk and cornstarch till well blended.
2. Stir in butter, bouillon, salt, and pepper.
3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

Condensed Cream of Mushroom Soup:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

Condensed Cream of Chicken Soup:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Condensed Cream of Celery Soup:
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.