Gluten-Free Makeovers (41 page)

Egg-free

For years, people
bemoaned the fact that going gluten-free meant giving up the condensed soups that led to many time-honored casseroles. My intention, when I created this recipe, was to bring back that medium. However, as the recipe evolved, I realized this was almost too delicious to add to a casserole. On the other hand, imagine what heights you’ll reach when you use this easy recipe as the base of your next one-dish meal?

Heat the oil in a medium saucepan over medium heat. Sauté the shallot and mushrooms until the mushrooms are tender and the liquid has evaporated, about 3 minutes.

Add the butter and melt. Sprinkle the rice flour over the butter and mushroom mixture and stir so the flour does not burn. Add 1 cup of broth, a little at a time, until the mixture thickens. Add the milk and salt and pepper to taste. Bring to a simmer. Purée or serve as is.

The soup will thicken as it cools. Thin with broth to the desired consistency.

This can be stored in the refrigerator for several days or frozen for several weeks.

Dairy-free

I can’t take
credit for this wonderful discovery—only for knowing the ingenious cook, Connie Margolin, who gave me the formula for un-matzo balls several years ago. I’m told it’s inspired by a recipe from
Jewish Holiday Kitchen
by Joan Nathan. I’ve made a few of my own changes and I make a double or triple batch as they disappear before the meal is over. Use this recipe for dumplings, too.

Beat the eggs with the chicken fat in a large bowl. In a separate bowl, combine the potato flakes, potato starch, salt, baking soda, xanthan gum, and cinnamon and add to the egg mixture. Add ¼ cup of chicken broth and chill for 20 to 30 minutes.

Using wet hands, shape the matzo mixture into 1-inch balls and steam on a steaming ring in a wok. Allow the balls to steam, covered, for about 20 minutes.

Bring 4 cups of chicken broth to a simmer in a large saucepan fitted with a lid. Add the carrots and simmer until fork tender. Add the matzo balls and heat. Serve one or two matzo balls with some broth and a spoonful of carrots.

*
If starting with homemade chicken soup, scoop the fat from the top of the chilled soup.

Egg-free

This beautiful soup
serves so many purposes in a gluten-free pantry. Add chunks of cooked chicken and enjoy as a soup or purée and use for casseroles and sauces.

In a large saucepan, heat the oil over medium heat. Add the onion, celery, and carrots and cook until soft, about 15 minutes. Do not let the vegetables take on color. Sprinkle the flour over the vegetables and stir. Cook about 2 minutes, stirring continuously.

Add 6 cups of the broth, stirring constantly. Bring to a boil, whisking to thicken evenly. Reduce the heat to a simmer and add the parsley, thyme, and bay leaf. Cover and simmer for 10 to 15 minutes. Remove from the heat.

Use a slotted spoon to remove the bay leaf and parsley and discard. Scoop out some of the vegetables into a strainer being held over the soup pot and mash the vegetables through the strainer into the soup. Scrape the outside of the strainer to make sure all the vegetable essence goes back into the pot. Add the milk and sherry, if using. Check the consistency and add 1 to 2 cups of the remaining chicken broth as needed. If using as a sauce or gravy, purée the vegetables or strain them out of the mixture before using.