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Substitue For Golden Mushroom Soup?


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#1 ndw3363

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Posted 01 November 2012 - 07:28 AM

I have a few recipes that I miss terribly, but that I haven't made in years because they call for using Campbell's Golden Mushroom soup. Anyone know of a substitute or how I could make it myself? Crockpot season is starting, so all the old recipes are calling to me! :-)
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#2 GottaSki

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Posted 01 November 2012 - 07:39 AM

We use 'Pacific Natural Foods' Cream of Mushroom and Cream of Celery in several recipes and have used 'Gluten Free Cafe' cream soups too.
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#3 Darn210

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Posted 01 November 2012 - 05:10 PM

Like Lisa, I have used the Pacific Natural soups (Cream of Mushroom and Cream of Chicken). These are condensed soups. I've also used Progresso's Creamy Mushroom for certain recipes. It's not condensed and the mushrooms are slices and therefore "recognizeable". I actually have to puree it when I use it because nobody in my family will eat mushrooms . . . if they see them ;)
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#4 ndw3363

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Posted 02 November 2012 - 06:25 AM

I use those as well for Cream of mushroom recipes. But the Golden mushroom soup has such a different flavor that I have no idea how to recreate it. Thanks for the replies. Funny about hiding mushrooms from your family - I made a vegetable lasagna for my family once using chunks of portabellos - my young cousin asked what they were (she was afraid of mushrooms) and her mother told her it was meat. She bought it and loved it. Poor kid! :-)
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#5 Darn210

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Posted 02 November 2012 - 07:48 AM

Just looked up the ingredients:

Beef Stock, Water, Mushrooms, Tomato Puree, Wheat Flour, Modified Food Starch, Salt, Sauterne Wine . . . .


So yeah, our suggestions are nothing like it . . .

I don't know of another product like that . . . I'll look next time I'm at the store.
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Janet

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#6 Darn210

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Posted 02 November 2012 - 10:24 AM

I think you're going to have to make it yourself. I'm a person that will "wing it" based on the list of ingredients...but if you want a recipe to start with, you could start here:

www.mushroom-appreciation.com/golden-mushroom-soup.html (link wouldn't work, you'll have to cut and paste this address into your browser)

It includes milk which I would leave out and then at the bottom talks about adding diced tomatos/paste to make it like Campbell's...and of course use gluten-free flour.
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Janet

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#7 GottaSki

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Posted 02 November 2012 - 01:33 PM

Just looked up the ingredients:

Beef Stock, Water, Mushrooms, Tomato Puree, Wheat Flour, Modified Food Starch, Salt, Sauterne Wine . . . .


So yeah, our suggestions are nothing like it . . .


Janet's post made me curious as we love to doctor gluten-free things to replicate our family's favorites...what recipes did you use Campbell's Golden Mushroom in? We can always use more ideas for the crock pot :)

I believe Sauterne Wine is equivalent to "white cooking wine". I'd try doctoring gluten-free cream of mushroom with a touch of cooking wine or chablis, gluten-free beef boullion and tomato paste.

Granted...the base of campbells "golden" soup is beef broth rather than cream, never the less...you may get a very similar taste - just a bit more creamy???
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#8 love2travel

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Posted 03 November 2012 - 02:43 PM

Janet's post made me curious as we love to doctor gluten-free things to replicate our family's favorites...what recipes did you use Campbell's Golden Mushroom in? We can always use more ideas for the crock pot :)

I believe Sauterne Wine is equivalent to "white cooking wine". I'd try doctoring gluten-free cream of mushroom with a touch of cooking wine or chablis, gluten-free beef boullion and tomato paste.

Granted...the base of campbells "golden" soup is beef broth rather than cream, never the less...you may get a very similar taste - just a bit more creamy???


Sauterne wine and cooking wine are both dreadful in cooking. I did an experiment with both and the outcomes were very grim indeed. The only wine one should use is a wine you can easily drink - not the most expensive by any stretch. Any $10 would do. When cooking with wine, you want it to enhance the flavour of what you are cooking - not mask or ruin it. Often when cooking with wine it must be reduced first. Reducing a gross "wine" to begin with it counterproductive. :huh:

I haven't used a condensed soup in a million years as I strongly dislike them and always do my own thing. You can make your favourite crockpot recipes *better* than before from scratch. What recipes would you like to replicate? We'll be happy to help. :)
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