Gluten Free, Casein Free Condensed Cream of Mushroom Soup

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There is much to be said for comfort food. While generally not healthy, sometimes you just need your favorite comfort food to make you feel better. Unfortunately for us gluten-free eaters, many not comfort foods depend on a can of condensed cream soup. While it’s not impossible to find a gluten free condensed cream soup, it’s not necessarily easy. (Hint: Campbell’s is NOT gluten free).

However, it is easy to make your own condensed cream soup at home. It’s actually very easy! Here is my recipe for condensed cream of mushroom soup, just in time for your Thanksgiving favorites.

Mary’s Condensed Cream Of Mushroom Soup

2 Tbsp. non-dairy butter (like Earthbalance) or oil
1/4 cup gluten free flour*
1/2 cup stock-veggie or chicken
1/2 cup unsweetened non-dairy milk
salt and pepper to taste
1/4 cup of mushrooms, finely chopped

This recipe equals 1 can of Campbell’s Condensed Cream of Soup

Melt butter in a medium sized skillet over medium heat. Add the mushrooms and cook until soft, not just tender. Add flour and butter and whisk together. Slowly add stock while stirring or whisking. Bring to a simmer and cook a few minutes until thickened. Add milk and salt and pepper and stir until combined and thick.

*Rice flour or a gluten free flour mix that does not contain xanthan gum.

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Comments

  1. Katherine De Feo says:

    1st time I have visted your website and I like it Got 2 recipes I have been looking for for a while. Gluten free cornbread dressing and cream of mushroom soup
    thanks

  2. imlovinmyhubby says:

    I keep a recipe similar to this on hand in my pantry. I’m not sure where I originally found it online but it was called “Cream of Everything Instant Soup”
    It’s made with
    1 cup instant dried milk
    3/4 cup cornstarch
    granulated chicken flavoring
    1 teaspoon dried basil
    1 teaspoon dried thyme or parsley
    1/2 teaspoon pepper
    Depending on what type of cream soup I am needing, I either add dehydrated celery, dehydrated onions or mushrooms.
    Store in an air tight container.

    I add about a 1/4 cup mix to 1 cup of cold water, mix and then cook until thick.

    • I wanted to share this & it was delicious!

      2 Tbsp. non-dairy butter (coconut spread)
      1/4 cup gluten free flour (gluten & wheat free brown rice flour)
      1/2 cup chicken stock
      1/2 cup unsweetened non -dairy milk (almond)
      salt & pepper to taste

      Made chicken soup from scratch. My husband said it was the best I’ve
      ever made.

  3. Forgot to say in last receipe:

    I add fresh celery, onion & carrot
    1 chicken bouillion cube

    to my cream of chicken soup

  4. This cream of mushroom soup recipe is awesome. I use it all the time in those recipes that call for the canned stuff. It’s nice to be able to enjot those traditional recipies again. Being luten free is not that bad with websites like this!!

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