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.
Now, to be fair, there are a number of brands that make a gluten-free cream of 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.