Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pacific Soups

mbrookes

Recommended Posts

mbrookes Community Regular
mbrookes
Posted

I used to use Pacific Cr of Mushroom, Cr of chicken and Cr of celery soups in recipes all the time. Now they have discontinued the Cr of celery. Does anyone have a good substitute? They are marked Gluten Free and I've never had a problem with them. I don't know why the Cr of celery was discontinued.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Are you using it as a soup or a topping for something else?  As a sauce, you can make your own and it only takes five more minutes.    Use a white sauce recipe (butter, milk, starch/flour -- I use corn), add some celery seed, chopped up pre-cooked celery (steam in micro), a little white pepper and you're good to go!  Sub out the celery/seed and you can make your mushroom too by adding a little garlic with pre-cooked mushrooms (sautee them in butter).   Add other seasonings to taste.  

 

Enjoy!  

mbrookes Community Regular
mbrookes
Posted
  • Author

Thanks, Cyclinglady. I'll try it that way. I use all those soups in my old 1960's casseroles.

cyclinglady Grand Master
cyclinglady
Posted

Thanks, Cyclinglady. I'll try it that way. I use all those soups in my old 1960's casseroles.

Me too!   My husband loves casseroles.  

 

I'm the Crockpot Queen!  Just bought some chicken breasts on sale and plan on making Chicken Ala King with that white sauce recipe.  I serve it over mashed potatoes.  But tomorrow, I'm cooking a pot roast in the crockpot.  I'll use the leftovers for either tacos or make Shepard's pie.  It's still hot where I live, so I plug my crockpot in on the back patio.  It's on a table next to my Nesco oven.  I bake all kinds of stuff in that oven.  No need to heat up my kitchen and make the a/c work harder! 

w8in4dave Community Regular
w8in4dave
Posted

My Husband is a big Casserole eater also. Funny thing I was making Powdered Cream of soups before being DX'd I was trying to cut back on salt. The powdered ones have Corn meal , and powdered milk. I do have to say they were pretty good .. you can google it to get recipes. Now I am Gluten Free I just get Gluten Free soups. Haven't found a Crm of celery..

LauraTX Rising Star
LauraTX
Posted

I regularly use the pacific naturals cream of mushroom and chicken soups, I am not on a sodium restricted diet but before I went gluten-free I bought low sodium everything, especially soups.  I wish there were a gluten-free, store-bought option!  Some of that stuff is just SO salty, but the pacific cream soups aren't too bad, at least.  I have considered making a large batch myself and freezing it up, I am a big fan of freezing things.

mbrookes Community Regular
mbrookes
Posted
  • Author

I used to make big batches of cr of mushroom and freeze  it. I guess I have gotten lazy. It is just so easy to open the package.

 

Cyclinglady, try putting a package of dry onion soup and a pkg of cr of mushroom soup over a roast in the crock pot. Best gravy ever!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Thanks!  But, I must confess that my cream is now soymilk.  Since I'm allergic to garlic (plus, I can't tolerate mushrooms), I can't use those foods anymore in my old recipes!  Yikes!  Try cooking without garlic and that includes onions and leeks (same family).  Anyway, I make do with different herbs to flavor.  

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,665
    • Most Online (within 30 mins)
      7,748
    Christa Cook
    Newest Member
    Christa Cook
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.