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.
Would your Thanksgiving be less overwhelming if you knew the gluten free recipes that you’re planning would turn out wonderfully? Would it help to have a shopping list and cooking timeline to follow? Would you like to have someone to go to when you have questions? If so, then my Gluten Free Thanksgiving Made Easy Kit may be just what you need.