0
celiackitcat

Progresso Soups

Rate this topic

Recommended Posts

Today I was wandering through our Kroger looking for Cream of Mushroom soup to try and make green bean casserole with. I randomly picked up the Progresso soup since it was on sale and the back is clearly labelled as gluten free. I excitedly picked up about six other types (none had ingredients I could see as being gluten) but none were labelled gluten free. Is this labeling new, is there hidden gluten in the ones that are not clearly labelled?

Has anyone tried this soup and had good/bad results? I noticed it also clearly says no MSG on the front. So maybe this is just a new label or something? Help!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Quit eating Progresso and other canned soups like campbells, because they had MSG, chemicals, preservatives, ton of salt, etc. I don't know what they have now.

Soup is so easy for me to make fresh and quickly.

Share this post


Link to post
Share on other sites

Sticking to the original question, Progresso is a brand of General Mills. General Mills will always clearly disclose any gluten source by naming the source grain in the ingredient list. If you do not see any of the words wheat, barley, rye or oats in the list, then the product does not contain any gluten. Read the label and you will know, regardless of whether the words "gluten-free" appear.

Share this post


Link to post
Share on other sites

Thanks! I bought it since the sale ended today but I was anxious about actually trying it. I guess I'll test it out this week. I'll have to go back again and look at more of the soups to find out what other one's would be okay.

Share this post


Link to post
Share on other sites

Their Creamy mushroom soup has been gluten free for a while, I have never had problems with it. They also have a few others that have gluten free on them. The main problem being no two stores carry the same soups around me. Just be sure to check the label each time. I think that some of the older cans do not say gluten free.

Share this post


Link to post
Share on other sites
Ads by Google:


I've used it before without trouble... but NONE of my stores carry the Cream of Mushroom anymore!!

Share this post


Link to post
Share on other sites
Their Creamy mushroom soup has been gluten free for a while, I have never had problems with it. They also have a few others that have gluten free on them. The main problem being no two stores carry the same soups around me. Just be sure to check the label each time. I think that some of the older cans do not say gluten free.

Ohhh wow! I didn't even think to look since Campbell's has wheat AND msg in it...

Now I can make my yummy white goulosh! It's just hamburger, (rice) macaroni, with the cream of mushroom mixed in (with a pinch of garlic)...and add some extra fresh mushrooms to it. OMG, I'm so hungry now (can't eat this stuff till the end of my elim. diet though!)

Share this post


Link to post
Share on other sites

Progresso soups and broths are my best friend! :) They have several varieties to choose from and the cream of mushroom is amazing. I haven't seen an actual "gluten free" on the label but the allergens are clearly listed.

Their chicken and beef broths are also gluten free and say so on the package in nice, big letters!

I agree homemade soups are the best but it's nice to have something quick and easy in the pantry. I always take a can of chicken and rice along when we travel!

Share this post


Link to post
Share on other sites
I've used it before without trouble... but NONE of my stores carry the Cream of Mushroom anymore!!

If you go to Progresso's website, you can find exactly which stores carry which soups. I was surprised to find that my local Walmart now carries it.

Share this post


Link to post
Share on other sites

i love that general mills is slowly starting to label more stuff as gluten free. this weekend i found that the new betty crocker frosting packages are labelled as gluten free! so awesome for making gluten-free betty crocker cakes :)

Share this post


Link to post
Share on other sites


Ads by Google:


Now I can make my yummy white goulosh! It's just hamburger, (rice) macaroni, with the cream of mushroom mixed in (with a pinch of garlic)...and add some extra fresh mushrooms to it. OMG, I'm so hungry now (can't eat this stuff till the end of my elim. diet though!)

I'm going to make this for tonight. This is of the things my mom made for us when we were kids and the budget was tight, we loved it. We thought it was a treat. Little brother hated mushrooms so my mom convinced him those little squares of mushrooms were hamburger squares.

Share this post


Link to post
Share on other sites

This is the email about Progesso Soups received today:

Your Response From "Progresso" - 2009/11/18-0401 ZGEW

Wednesday, November 18, 2009 11:40 AM

From: "Corporate.Response@genmills.com" Corporate.Response@genmills.com

Dear Valued Consumer:

Thank you for contacting us about gluten in Progresso soup.

General Mills offers several products that are labeled gluten-free. Please check the package label for the gluten-free statement on the front/side/back of the package. Only products that can be verified to be gluten free will be declared as gluten free on the label. It is important to check the product label each time you purchase a product because it has the most accurate information about the product in the package.

Because we constantly strive to improve our products′ quality and nutritional value, the most up-to-date product information is on the package the product is purchased in. For that reason, we do not distribute product information lists as they could quickly become outdated.

For products not labeled gluten free, we will always declare gluten containing ingredients if they are added to the product. If the ingredient declaration lists wheat, oats, barley, rye, or derivatives of these grains, then the product contains gluten. Examples of derivative ingredients include: malt, barley malt, organic malt, semolina, Durham, triticale, and spelt. We do not include gluten containing ingredients in the ′Natural Flavors′ or ′Spices′ on the product ingredient list. If there are gluten ingredients in our products, those ingredients are always clearly listed.

If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires.

Additional information regarding gluten may be obtained by contacting your health care professional or:

Celiac Sprue Association/United States of America, Inc.

PO Box 31700

Omaha, NE 68131-0700

402-558-0600

Or toll free: 877-CSA-4-CSA (877-272-4272)

www.csaceliacs.org

We hope this information is helpful.

Sincerely,

Gwyn Walters

Consumer Services

Share this post


Link to post
Share on other sites

I'm heading back to the store tomorrow to grab a few more cans and to check the back of every type of soup. I feel like I might need to start sending all of you that can't get the creamy mushroom care packages with it. :) I made my first gluten free green bean casserole and it was amazing (now I just need to think of a topping, not sure if those French's onion things are gluten free)

Also, definitely trying that white goulash recipe this weekend, it's cold here and that sounds like a great fall/winter dish.

Share this post


Link to post
Share on other sites

celiackitcat - try Funyons for a topping. Those french fried onions are not gluten free. I used the Funyons last year (my 1st gluten-free Thanksgiving) and no one knew the difference. :)

Can I be the first in line for one of your care packages? I cannot find that dang soup anywhere down here. :(

Share this post


Link to post
Share on other sites

I have never seen Progresso mushroom soup on any store shelf. I didn't even know they made a mushroom soup until I found out recently online. I checked Progresso's website and they don't list any retailers anywhere in my area that carry it. :( I'm so sad.

I have, however, found about 4 different Progresso soups labeled Gluten Free recently. They do seem to have changed labeling recently. All the soups I've found labeled Gluten Free also show "No Added MSG" in a white banner across the top of the can. I don't have a major MSG problem but I try to avoid it on principle, so it caught my attention.

Just for the sake of killing time, I went through all the Progresso soups on the website and looked for the ones labeled Gluten Free. It would be nice if they'd just list them, but if you click on each soup one by one it shows the label information.

These are the ones that have LABELS that say Gluten Free, according to Progresso's website... today:

Traditional Split Pea and Ham

Traditional Chicken Rice with Vegetables

Traditional Manhattan Clam Chowder

Traditional Potato Broccoli & Cheese Chowder

Traditional Southwestern-Style Chicken

Traditional Chicken Cheese Enchilada Flavor

Traditional New England Clam Chowder

Traditional 99% Fat Free New England Clam Chowder

Reduced Sodium Garden Vegetable

Vegetable Classics Lentil

Vegetable Classics 99% Fat Free Lentil

Vegetable Classics Hearty Black Bean - Flavored with Bacon

Vegetable Classics Creamy Mushroom

Vegetable Classics Garden Vegetable

Rich & Hearty Chicken Corn Chowder

Rich & Hearty New England Clam Chowder

You have to be really really careful to check labels, though, because a lot of very similar-sounding soups have different recipes. The Vegetable Classics Green Split Pea Soup with Bacon, for example, contains barley flour -- while the Traditional Split Pea and Ham does not. Most of the Chicken and Rice or Wild Rice varieties are not marked Gluten Free, although most don't have obvious sources of gluten in the ingredients list, either.

Unfortunately, I can't find most of these soups around here. :( I need to write a letter to Santa and ask for some in my Christmas stocking.

-Elizabeth

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   5 Members, 0 Anonymous, 249 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au