Comments on: Gluten Free Cream of Mushroom Soup Recipe No. 1

By: Kristy

Kristy — Wed, 13 Jan 2010 18:49:45 +0000

Wow! This is great. I have been wondering what I will use for crockpot recipes now that I can’t eat wheat. Can’t wait to try it!

By: Give thanks for a gluten free Thanksgiving, Part 2 | Gluten Free Works Blog

Give thanks for a gluten free Thanksgiving, Part 2 | Gluten Free Works Blog — Mon, 23 Nov 2009 16:23:30 +0000

[...] You can still have your Green Bean Casserole, just substitute the cream of mushroom soup for this recipe from The Gluten Free Cooking School, or try Progresso’s Cream of Mushroom soup. Don’t use the [...]

By: Indigo

Indigo — Mon, 23 Nov 2009 00:11:30 +0000

I too would love to know if this freezes in decent shape…

By: Katie

Katie — Sat, 14 Nov 2009 02:19:59 +0000

Thank you so much! I am gluten-intolerant, and just now stumbling onto your website. I really appreciate you sharing your knowledge with those of us still trying to get a grip on all this stuff!

By: Gluten Free Thanksgiving Recipes | Gluten Free Cooking School

Gluten Free Thanksgiving Recipes | Gluten Free Cooking School — Wed, 04 Nov 2009 03:48:10 +0000

[...] free Recipes: Gluten Free Cream of Mushroom Soup Gluten Free Gravy Gluten Free Stuffing Gluten Free [...]

By: Youthful One

Youthful One — Sat, 02 May 2009 23:44:42 +0000

This was great!
Once I found this recipe, I was smacking my head – a roux! Of course! I should’ve thought of that!
I’ve been making homemade cream of mushroom soup substitute for years to avoid the MSG in commercial soups. So, when we went gluten-free, it wasn’t something new to me. However, my recipe was a powdered mix that used powdered milk. I am attempting to eliminate powdered milk from my house, and have stopped making up the powdered mushroom soup mix. I forgot that I didn’t have any left when my son requested our Tuna Rice Casserole for his birthday dinner. When I went to make the soup mix (to substitute for cans of cream of mushroom), I was surprised to discover we were out! Then I was scrambling online to find a substitute for my substitute!

I’m SO thankful you posted this. I am very familiar with making a roux. The only changes I made to the soup recipe is to add thyme and salt, as these seem to make it taste more like the familiar (to me) canned soup of my childhood.

I echo others though in the question: Does this freeze well?
Or should I attempt to can it?

By: Patty

Patty — Sun, 29 Mar 2009 20:10:47 +0000

Hi Mary Frances,
I loved this recipe, even though I played around with it a little (I used beef broth instead of chicken/vegetable broth, added onions and fresh thyme.) It was so easy and delicious. You have a terrific site, lots of great recipes and ideas. Thanks!

By: Christina

Christina — Thu, 26 Mar 2009 18:15:53 +0000

I agree with everyone: this recipe is delish and a meal-saver! I, too, would like to know if it freezes well? And, would this same basic technique work for cream of chicken soup? Has anyone tried a cheese soup made with rice cheese? I have a daughter who is gluten and casein free and misses her cheese…Please advise. Thanks so much, Mary Frances. I’ll be checking in with your site more often!

By: Erinn

Erinn — Tue, 10 Mar 2009 18:46:06 +0000

Wow! This was delicious! Let me just say, I do NOT like to cook (and I’m not very good at it), but being a stay at home mom to four boys (w/another on the way) I have to cook (from scratch) – and often. Boys are hungry!!! My fourth son (18 mos) is allergic to almost everything under the sun and is the finickiest eater, so finding an allergy free recipe that suits his palate is challenging. Well, as I type this he is devouring this recipe! I made a couple of moderations to it because we didn’t have mushrooms and my cupboards are practically bare. So, I sauteed onions, instead of mushrooms and used Lactaid Whole Milk, instead of cream. I used potato flour, but will try rice flour next time. Finally, I added some mixed vegetables (frozen, but fresh would be much yummier!) to a small portion of the soup to serve to my son. He loves it!!! I am very curious if this freezes well. It would be nice to make a large pan of it and freeze it to use in other recipes later. Thank you!!!

By: Lee

Lee — Mon, 18 Aug 2008 19:25:30 +0000

OK, I used this instead of a can of cream of mushroom soup as was called for in a breakfast casserole recipe. It was a little different than making a roux with regular flour -the roux never got really thick UNTIL I added the GF stock and then it really got thick quick! I almost added more GF flour thinking I needed more -thank goodness I didn’t do that -I actually used double the amount of liquid called for and had up until that point followed the recipe perfectly. The flour I used was Bob’s Red Mill all purpose GF flour mix (maybe that was the problem?) Anyway, this was amazing and the breakfast casserole was awesome – I actually served a 100% GF brunch to guests and they never even guessed! I’m happy to share the casserole recipe if you want it.

Thanks so much for this blog -I’m new to your site and I just love it!