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

Cream Of Mushroom Soup? Help.

Rook's Mommy

Recommended Posts

Rook's Mommy Apprentice
Rook's Mommy
Posted

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.

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

Celiac.com Sponsor (A8-M):


jukie Rookie
jukie
Posted

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

larry mac Enthusiast
larry mac
Posted
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

happygirl Collaborator
happygirl
Posted

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.

Rook's Mommy Apprentice
Rook's Mommy
Posted
  • Author

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

kbabe1968 Enthusiast
kbabe1968
Posted

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?

olalisa Contributor
olalisa
Posted

Open Original Shared Link

check the link above. This really is a great substitution! Also, this site has lots and lots of great gluten-free recipes--enjoy!

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

Celiac.com Sponsor (A8-M):


AmyTopolski Apprentice
AmyTopolski
Posted

Open Original Shared Link

Hi, I found this on Recipezaar. Looks pretty good. I haven't tried this though. Hope it helps!

Amy

jukie Rookie
jukie
Posted
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...

larry mac Enthusiast
larry mac
Posted
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

happygirl Collaborator
happygirl
Posted

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

Rook's Mommy Apprentice
Rook's Mommy
Posted
  • Author

Larry Mac, Hot dish is what we Minnesotan's call a Casserole!

Viola 1 Rookie
Viola 1
Posted
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.

ArtGirl Enthusiast
ArtGirl
Posted
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.

Open Original Shared Link

Thanks, Andrea!

happygirl Collaborator
happygirl
Posted

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

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I just purchased Health Valley's Cream of Chicken Soup yesterday. I can't wait to get home for dinner! I haven't had Cream of Chicken soup in 10 years!!

  • 2 weeks later...
Bri's mom Apprentice
Bri's mom
Posted

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:

  • 4 years later...
Tabz Contributor
Tabz
Posted

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.

:)

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. tiffanygosci
      - tiffanygosci posted a topic in Coping with Celiac Disease
      0

      New Celiac Mama in My 30s

      Hello all! My life in the last five years has been crazy. I got married in 2020 at the age of 27, pregnant with our first child almost two months later, gave birth in 2021. We had another baby in April of 2023 and our last baby this March of 2025. I had some issues after my second but nothing ever made me think, "I should see a doctor about this." After...
    2. knitty kitty
      - knitty kitty replied to klmgarland's topic in Dermatitis Herpetiformis
      8

      Help I’m cross contaminating myself,

      On the AIP diet, all processed foods are eliminated. This includes gluten-free bread. You'll be eating meats and vegetables, mostly. Meats that are processed, like sausages, sandwich meats, bacons, chicken nuggets, etc., are eliminated as well. Veggies should be fresh, or frozen without other ingredients like sauces or seasonings. Nightshade vegetables...
    3. Yaya
      - Yaya replied to Jhona's topic in Introduce Yourself / Share Stuff
      29

      Does anyone here also have Afib

      Thank you for responding and for prayers. So sorry for your struggles, I will keep you in mine. You are so young to have so many struggles, mine are mild by comparison. I didn't have Celiac Disease (celiac disease) until I had my gallbladder removed 13 years ago; at least nothing I was aware of. Following surgery: multiple symptoms/oddities appeared including...
    4. larc
      - larc replied to Jhona's topic in Introduce Yourself / Share Stuff
      29

      Does anyone here also have Afib

      When I accidentally consume gluten it compromises the well-being of my heart and arteries. Last time I had a significant exposure, about six months ago, I had AFib for about ten days. It came on every day around dinner time. After the ten days or so it went away and hasn't come back. My cardiologist offered me a collection of pharmaceuticals at the time...
    5. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      8

      Help I’m cross contaminating myself,

      So I should not eat my gluten free bread? I will try the vitamins. Thank you all so very much for your ideas and understanding. I'm feeling better today and have gathered back my composure! Thank you kitty kitty I am going to look this diet up right away. And read the paleo diet and really see if I can make this a better situation then it currently...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,922
    • Most Online (within 30 mins)
      7,748
    Amber Gumm
    Newest Member
    Amber Gumm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • tiffanygosci
      New Celiac Mama in My 30s

      By tiffanygosci · Posted

      Hello all! My life in the last five years has been crazy. I got married in 2020 at the age of 27, pregnant with our first child almost two months later, gave birth in 2021. We had another baby in April of 2023 and our last baby this March of 2025. I had some issues after my second but nothing ever made me think, "I should see a doctor about this." After having my last baby this year, my body has finally started to find its new rhythm and balance...but things started to feel out of sorts. A lot of symptoms were convoluted with postpartum symptoms, and, to top it all off, my cycle came back about 4m postpartum. I was having reoccurring migraines, nausea, joint pain, numbness in my right arm, hand and fingers, tummy problems, hives. I finally went to my PCP in August just for a wellness check and I brought up my ailments. I'm so thankful for a doctor that listens and is thorough. He ended up running a food allergy panel, an environmental respiratory panel, and a celiac panel. I found out I was allergic to wheat, allergic to about every plant and dust mites, and I did have celiac. I had an endoscopy done on October 3 and my results confirmed celiac in the early stages! I am truly blessed to have an answer to my issues. When I eat gluten, my brain feels like it's on fire and like someone is squeezing it. I can't think straight and I zone out easily. My eyes can't focus. I get a super bad migraine and nausea. I get so tired and irritable and anxious. My body hurts sometimes and my gut gets bloated, gassy, constipated, and ends with bowel movements. All this time I thought I was just having mom brain or feeling the effects of postpartum, sleep deprivation, and the like (which I probably was having and the celiac disease just ramped it up!) I have yet to see a dietician but I've already been eating and shopping gluten-free. My husband and I have been working on turning our kitchen 100% gluten-free (we didn't think this would be so expensive but he assured me that my health is worth all the money in the world). There are still a few things to replace and clean. I'm already getting tired of reading labels. I even replaced some of my personal hygiene care for myself and the kids because they were either made with oats or not labeled gluten-free. I have already started feeling better but have made some mistakes along the way or have gotten contamination thrown into the mix. It's been hard! Today I joked that I got diagnosed at the worst time of the year with all the holidays coming up. I will just need to bring my own food to have and to share. It will be okay but different after years of eating "normally". Today I ordered in person at Chipotle and was trying not to feel self-conscious as the line got long because they were following food-allergy protocols. It's all worth it to be the healthiest version of myself for me and my family. I would be lying if I said I wasn't a little overwhelmed and a little overloaded!  I am thankful for this community and I look forward to learning more from you all. I need the help, that's for sure!
    • knitty kitty
      Help I’m cross contaminating myself,

      By knitty kitty · Posted

      On the AIP diet, all processed foods are eliminated.  This includes gluten-free bread.  You'll be eating meats and vegetables, mostly.  Meats that are processed, like sausages, sandwich meats, bacons, chicken nuggets, etc., are eliminated as well.  Veggies should be fresh, or frozen without other ingredients like sauces or seasonings.  Nightshade vegetables (eggplant, potatoes, tomatoes, peppers) are excluded.  They contain alkaloids that promote a leaky gut and inflammation.  Dairy and eggs are also eliminated.   I know it sounds really stark, but eating this way really improved my health.  The AIP diet can be low in nutrients, and, with malabsorption, it's important to supplement vitamins and minerals.  
    • Yaya
      Does anyone here also have Afib

      By Yaya · Posted

      Thank you for responding and for prayers.  So sorry for your struggles, I will keep you in mine.  You are so young to have so many struggles, mine are mild by comparison.  I didn't have Celiac Disease (celiac disease) until I had my gallbladder removed 13 years ago; at least nothing I was aware of.  Following surgery: multiple symptoms/oddities appeared including ridges on fingernails, eczema, hair falling out in patches, dry eyes, upset stomach constantly and other weird symptoms that I don't really remember.  Gastro did tests and endoscopy and verified celiac disease. Re heart: I was born with Mitral Valve Prolapse (MVP) and an irregular heartbeat, yet heart was extremely strong.  It was difficult to pick up the irregular heartbeat on the EKG per cardiologist.  I had Covid at 77, recovered in 10 days and 2 weeks later developed long Covid. What the doctors and nurses called the "kickoff to long Covid, was A-fib.  I didn't know what was going on with my heart and had ignored early symptoms as some kind of passing aftereffect stemming from Covid.  I was right about where it came from, but wrong on it being "passing".  I have A-fib as my permanent reminder of Covid and take Flecainide every morning and night and will for the rest of my life to stabilize my heartbeat.   
    • larc
      Does anyone here also have Afib

      By larc · Posted

      When I accidentally consume gluten it compromises the well-being of my heart and arteries. Last time I had a significant exposure, about six months ago, I had AFib for about ten days. It came on every day around dinner time. After the ten days or so it went away and hasn't come back.  My cardiologist offered me a collection of pharmaceuticals at the time.  But I passed on them. 
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      So I should not eat my gluten free bread?  I will try the vitamins.  Thank you all so very much for your ideas and understanding.  I'm feeling better today and have gathered back my composure! Thank you kitty kitty   I am going to look this diet up right away.  And read the paleo diet and really see if I can make this a better situation then it currently is.  
×
×
  • 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.