Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat.

Photo: CC--Johan A.Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup.

Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup.

This recipe equals to one can condensed cream of mushroom soup.


  • 5 tablespoons butter
  • 2 cups diced fresh mushrooms, about ½ pound
  • ½ tsp. dried onion flakes
  • 1 pinch celery seed
  • 1 pinch garlic powder
  • ½ cup evaporated milk
  • ½ cup whole milk, plus ¼ cup for rice flour paste
  • ½ teaspoon salt
  • ¼ teaspoon pepper

In heavy saucepan, add one tablespoon butter and mushrooms, and sauté until lightly browned.

Remove from pan and reserve (mushrooms will now measure approx. 1 cup.

Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk.

Stir in dried onion flakes, celery seed, garlic powder, salt and pepper.

In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole milk.

Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. 

Use in casserole recipes, or add 1 cup of whole milk to make soup.

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