Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

What Do You Substitute When A Recipe Calls For Cream Of Mushroom?


Aligray

Recommended Posts

Aligray Apprentice

Hey there!

My mom is trying to make a casserole that requires cream of mushroom soup.

What do yall use as a substitute when a recipe calls for COM soup in order to make it gluten-free?

Thank you!


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

I use Progresso Creamy Mushroom soup. If it's too thin, thicken it up with some corn starch.

Aligray Apprentice

Thanks Lisa! Is it in a jar or can?

Lisa Mentor
Thanks Lisa! Is it in a jar or can?

It's in a can and you can find it where all the other soups are in the grocery store.

Aligray Apprentice

My mom says THANK YOU SO MUCH!!!! :D

Mom23boys Contributor
Hey there!

My mom is trying to make a casserole that requires cream of mushroom soup.

What do yall use as a substitute when a recipe calls for COM soup in order to make it gluten-free?

Thank you!

I saute some mushrooms(whole, sliced, diced, whatever) in butter (dairy free in our case) then add enough of whatever kind of milk you use to make the full amount for the recipe. Then whatever starch/flour thickener you would use in a gravy. Homemade will have way less salt than the canned version so you may want to add some.

Aligray Apprentice

Thank you!


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



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

I use a combination of sour cream, chicken broth, and mushrooms sauteed in butter (I usually add garlic and onion, too).

Sweetfudge Community Regular

i love progresso's cream of mushroom, but it's so hard to find here! most of our grocery stores don't have it, so i when i do find it i stock up!!!

Yellow Rose Explorer

I buy a can of mushroom stems and pieces add the whole thing liquid and all to the food processor and chop it up. To that in a pan over low heat add a cup of whipping cream or half & half, some salt and pepper, thicken it up with some corn or tapioca stach. It takes only a few minutes and is delicious.

Yellow Rose

2Boys4Me Enthusiast

This is from Open Original Shared Link

I've made condensed cream of tomato by using this recipe and using 1 cup tomato juice instead of milk and it worked great. (I omitted the chicken boullion)

Condensed "Cream of Anything" Soup

Ingredients

1 cup cold milk

2 Tbsp cornstarch

1 1/2 Tbsp butter

1 tsp chicken bouillon

1/2 tsp salt

dash of pepper

Instructions

In a small saucepan, whisk milk and cornstarch till well blended.

Stir in butter, bouillon, salt, and pepper.

Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:

Stir in 1/2 cup cooked chicken pieces to the recipe above.

Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP

Stir in 1/2 cup saut

jebas Newbie

I can recommend something not to try. Don't use Health Valley Organic Cream or Mushroom. The stuff tastes like a bad combination of vinegar and pepper. It's also to runny to be used in casseroles and such.

Jo Ann Apprentice

Our experience with Health Valley Organic Cream of Mushroom was just the opposite. We just had Salisbury Steak and used this soup for the gravy combined with some Lipton Recipe Secrets Onion Soup, and it was enjoyed by all. It's more like Campbell's than Progresso is. Progresso is more mushroom (which the kids don't like that much) and little soup. Health Valley also makes Cream of Celery and Cream of Chicken, which I plan to try next in casseroles, etc. I did thicken the soup near the end to make the gravy a little thicker. I cook for a 15 yo who is pretty picky, so was pleased that he really liked this gravy. Of course, you have to try it yourself since we all have different tastes.

LoriC Apprentice

I just made beef stroganoff with the pregresso cream of mushroom soup and it was really good! and instead of noodles i put it over rice and my family liked it better :)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - StuartJ replied to The Logician's topic in Related Issues & Disorders
      28

      Gluten Sensitivity

    2. - trents replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

    3. - Celiacpartner replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

    4. - trents replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance

    5. - Rogol72 replied to Celiacpartner's topic in Food Intolerance & Leaky Gut
      8

      Could this be a new intolerance


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,357
    • Most Online (within 30 mins)
      7,748

    charlesnbarnett
    Newest Member
    charlesnbarnett
    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

    • StuartJ
      Well, three months later and a startling revelation!  After going gluten free (and nearly bankrupt buying special foods), my wife made a lunch of meat potatoes and gravy made with Bertolli white sauce - no wheat there right?  Big flare up withing hours and I was really wiped out with it.  She rechecks the label on the sauce bottle and right at the bottom of the ingredients XANTHAN GUM. There's our #1 suspect again!  So by way of experimenting, she decided to try making a loaf of bread with just regular white flour like she used to do and see what happened; the familiar smell hit me when I walked in the door last night and I sat down to eat this still warm, fresh goodness - I thought even if I have to take Imodium sandwiches, it will be worth it 😋 No ill effects, either overnight or today!  Half the loaf is now gone because I had some for supper, saving just one last slice for breakfast in the morning` - I've used the bathroom once and that was normal, so maybe it is not the gluten after all? Can't wait to try a beer! 😁
    • trents
      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
    • Celiacpartner
      Thanks so much for the responses. I will urge him to go for further investigation. To be 48yrs old and develop a new allergy.. ugh, As if celiac disease isn’t enough! 
    • trents
      This does not seem to be an anaphylactic response but I agree it would be wise to seek allergy-food sensitivity testing. You might look into ALCAT food sensitivity testing.
    • Rogol72
      @Celiacpartner, I agree with Scott. We have a food festival yearly in the town I live in, with artisan food stalls everywhere. I spoke to the owner of one of the artisan burger stalls, enquiring if the burgers were gluten-free when I said I was Coeliac ... he said he had a serious anaphylactic allergy to fish himself. He possibly carries an epi-pen or two everywhere he goes. I would go see an allergist as soon as possible as suggested.
×
×
  • Create New...