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  • Jefferson Adams
    Jefferson Adams

    Creamy Mushroom Soup Sauce (Gluten-Free)

    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.

    Ingredients:

    • 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

    Directions:
    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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    Just FYI - Progresso's Vegetable Classics Creamy Mushroom soup is gluten free, and quite good. I use it frequently, especially in casseroles. A recipe is good - but much is to be said for easy peasy. It does contain milk for those who cannot handle dairy.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Jefferson Adams
    Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
    Ingredients:
    2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions:
    Heat oil in a skillet over medium heat.
    Salt and pepper the pork and add to pan.
    Cook until lightly browned. Remove pork, and keep warm.
    To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft.
    Add mushrooms and sauté about 3 minutes. 
    Stir in wine, cook another couple of minutes, until soft.
    Whisk in yogurt and cream cheese, stirring for another 30 seconds or so.
    Whisk in potato starch or corn starch, as desired.
    Return pork to pan, reduce heat to low, and cover.
    Simmer for 5-10 minutes, stirring occasionally.
    Serve over rice.

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