Gluten Free Condensed Cream of Mushroom Soup
"Being gluten or wheat free can be very challenging, especially when it comes to finding substitutes for pantry staples. Thanks to this recipe, you get the convenience of canned, condensed soup without the costliness of premade GF foods."
photo by CandCrew
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 can condensed soup
ingredients
- 1 cup 2% evaporated milk
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 pinch sugar
- 3⁄4 cup fresh mushrooms, sliced
directions
- Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
- Add mushrooms and pulse 2-3 times until mushrooms are chopped.
- Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
- Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Questions & Replies
-
Can you freeze this? -
somehow double posted!
Reviews
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Some of my favorite recipies call for condensed C.O.M. soup. It has been one of the hardest things about finding out I have celiacs! This is amazing. Thank you for giving me back all my childhood favorites!
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Just made this with these tweaks: - whole evaporated milk - a little more than ½ tsp. onion - no sugar - everything else the same Using it in my GF dried beef casserole. The texture was great and it smelled/tasted divine. THANK YOU for a wonderful, inexpensive recipe; I will be using it forever!!
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Oh my gosh this is delicious! So much better than canned soup with flour in it! -
I could have done without the sugar, but otherwise this is the closest GF version to Campbell's I could find. This and Aldi's GF French fried onions mean that I can have green bean casserole again! -
I used butter in place of the oil, delicious!
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