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Rook's Mommy

Cream Of Mushroom Soup? Help.

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I need a recipe for cream of mushroom soup. I can't seem to find one. Or at least a cream of go to kinda recipe I can adapt. We love hot dish and would hater to give it up. Any one have something.


Addie, wife to Dennis, mother to Gillian (4) and Rook (2)!

Gluten and Corn Free since 02/6

Soy and Peanut Free since 07/08

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Progresso makes a gluten free cream of mushroom soup. I can't use it because of a soy intolerance but am going to try making it from a recipe in Bette Hagman's Gluten Free Gourmet because my husband likes hot dish too! :D

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I need a recipe for cream of mushroom soup. I can't seem to find one. Or at least a cream of go to kinda recipe I can adapt. We love hot dish and would hater to give it up. Any one have something.

Hey RM,

The only recipe I've found in any of my gluten-free books so far is this one from Living Gluten Free for Dummies:

"Cream of" soups: Use chicken broth and sour cream or half-and-half. Remember to add the food the soup is cream of - mushroom, celery, potato, and so on - to complete the soup.

best regards, lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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Progresso has a gluten free "Creamy Mushroom" soup (not Cream of Mushroom). It is good...I heat it on the stove and thicken it a little bit with some gluten free flour.

Health Valley has a Cream of Mushroom and Cream of Chicken that are both gluten-free.

We use the Progresso ALL the time in our house....as do my parents and in-laws when they make casseroles and such for me.

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Can you use rice flour as a thickener or would it be better to use corn starch. I'm actually trying to make a whitesauce as a base for a cheese sauce. I'm always leary of corn starch breaking down if it gets overcooked. What would you suggest?

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Can you use rice flour as a thickener or would it be better to use corn starch. I'm actually trying to make a whitesauce as a base for a cheese sauce. I'm always leary of corn starch breaking down if it gets overcooked. What would you suggest?

My favorite thickener for sauces and gravies is sweet rice flour. So far, I haven't had any problems with it...

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Thanks! I am glad to know I don't have to give up hot dish. :P

What is this "hot dish" you speak of? Never heard of it. lm


gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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kbabe:

In general, I use one of the pre-packaged gluten free flour mixes (something along the lines of Bob's Red Mill, Arrowhead Mills, etc. etc.) I rarely use a "single" flour unless I'm making a certain recipe (i.e., for baking, when it calls for specific flours). I substitute "my" flour for anything that generally calls for flour :) Makes it easier on me that way!

Laura

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Can you use rice flour as a thickener or would it be better to use corn starch. I'm actually trying to make a whitesauce as a base for a cheese sauce. I'm always leary of corn starch breaking down if it gets overcooked. What would you suggest?

I frequently use potato flour, expecially if I'm making a chowder or gravy.


Shirley

[save the Earth, It's the only planet with chocolate and wine.

It isn't about waiting for the storm to pass...

It's about learning to dance in the rain.

Gluten free since 1989

West Kootenay.... British Columbia

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kbabe:

In general, I use one of the pre-packaged gluten free flour mixes (something along the lines of Bob's Red Mill, Arrowhead Mills, etc. etc.) I rarely use a "single" flour unless I'm making a certain recipe (i.e., for baking, when it calls for specific flours). I substitute "my" flour for anything that generally calls for flour :) Makes it easier on me that way!

Laura

Oh-oh-oh - your suggestion gave me a great idea. :)

I took some dehydrated toasted onions* (about 1T) in about a cup of chicken broth.

I simmered this for a while to soften up the onions.

Meanwhile, I put some Bob's Red Mill all-purpose gluten-free flour blend in some water and whisked it smooth (about 1-1/2 T in about a half cup water).

I added this to the hot broth while whisking, and this thickened it up well.

Now, this in itself would have been good.... BUT...

I had some of AndreaB's cashew cheese in the fridge, and added some of this (about 3/8 cup),. It melted and blended in with the thickened broth. Added some salt, too.

I poured this in a casserole dish over cooked green beans and had a GREEN BEAN CASSEROLE - gluten-free, corn-free, dairy-free, soy-free. I put this in the oven until bubbly.

I haven't had this casserole in years. I'm so excited!

The onions are Rokeach brand All Natural Toasted Onion - has only onions in it. I bought it at a Jewish grocery store and it's labeled "may be used for passover" which means there's no hidden corn in it (for those of you who have a corn-allergy).

Link to AndreaB's cashew cheeses and other dairy-free recipes.

Dairy Free And Egg Free And Soy Free (except For A Couple), Cheese, mayonnaise, ranch dressing and butter

Thanks, Andrea!


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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Valda,

That is so wonderful! I think your recipe sounds great....you really have to think outside of the box when you have multiple issues...and it sounds like you are doing that wonderfully!

(at one point last year, for 6-8 months, I was reacting severely to all but about 8 foods, and my reactions included all dairy, soy, eggs, all grains-including rice, etc., potatoes, legumes, corn, etc. so I can sympathize. its so important to find things that "work.")

I am now able to use the above-mentioned cream of X soups, and it has been so nice to make "normal" recipes, just modifying it.

Enjoy green bean casserole! :) :) :)

Laura

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I'm glad you asked the question about cream of mushroom soup, the responses you received will be so helpful to me to prepare things for my daughter who has celiac and crohn's disease.

Good luck with you meals and health.

Bri's Mom :rolleyes:


Bri's Mom

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heres a recipe if you like homemade

-------------------------------------------------------------------------------

condenced cream of mushroom soup

ingredients

3TBS. olive oil

6 whole mushrooms, rinced

1/4 c. gluten free all purpose flour

1/2 c. milk

1/2 c. swanson's chicken broth

pinch salt, pepper

directions

1: put mushrooms in food prosseser, mash them up, heat oil in sauce pan, stir in mushrooms.

2: add flour, add broth, stir until it looks a little pastey, add milk slowly, salt, pepper.

3: mix well, enjoy or store in container.

note: you can use this soup in recipes ( 1 cup of this soup = 1 can soup )

it works well.

:)

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