Condensed Cream of Mushroom Soup. It’s a popular ingredient in casseroles, crock pot recipes, and other one pot meals. Both the red and white label and private label options are easy to find and relatively inexpensive. Unfortunately, those brands don’t work with a gluten free diet. The Gluten free versions available are few and far between and expensive. Make a Cream of Mushroom Soup Substitute at home! It’s easy, inexpensive and works great for those casserole and crock pot recipes!
This Cream of Mushroom Soup Recipe is Gluten Free and Uses Common Ingredients
While this cream of mushroom soup substitute is great for those that follow a gluten free diet, it also works for people who are not gluten free. It’s because the recipe uses ingredients found in most kitchens and only takes a few minutes to make.
Is This Cream of Mushroom Soup Substitute Healthy?
This soup is healthier than the canned variety because the quality of the ingredients used is decided by YOU! The big brand lists water as the first ingredient. Shouldn’t it be cream or milk?
Other ingredients in the canned variety are Soy Protein Concentrate, MSG, Yeast Extract and Flavoring. What does “flavoring” even mean? Your guess is as good as mine.
Some of those ingredients are probably in bouillon cubes and powders so read your packaging. Find a good brand that works for you and your family.
How to Use This Substitute For Cream of Mushroom Soup
Use the soup in the same recipes you would use the canned variety in. It acts like the condensed version in the store. The substitute is a little thicker and takes a little more mixing into recipes than the canned variety does. Now you’re one step closer to making casseroles, crockpot recipes and more like those that eat gluten.
Recipe Ingredient Notes:
Can Fresh Mushrooms Be Used Instead of Canned –Yes. Sauté 8 oz of sliced mushrooms (variety of your choosing) in a tablespoon or two of butter or oil. Allow mushrooms to cool. Once cooled, add to recipe in place of canned mushrooms.
Herbs and Spices – Use more of, less of, or omit spices to your families liking. No thyme? Add more parsley. No parsley? Add more thyme. No onion powder? Leave it out. No worries.
Little changes like these will just change the flavor a little bit not how the recipe itself works
How To Store Gluten Free Cream of Mushroom Soup
Storing the soup in the refrigerator or freezer both work perfectly.
Refrigerate – Store covered and use within a few days. If time allows, bring the soup to room temperature. After refrigeration give it a good mix before adding it to your recipe as it will have thickened.
Freezer – Place the soup into a freezer bag or freezer containers like these, label and date, then freeze. Thaw the soup before using. Give it a good mix before adding it to your recipe as it will have thickened.
The recipe makes a double batch so I always freeze half of the recipe for using later on. This is a great time saver.
As you can see, this Gluten Free Cream of Mushroom Soup recipe is one worth trying whether you’re gluten free or not because it’s easy and uses simple ingredients. Make this substitute for your next casserole or crockpot recipe.
Here are some other “make your own” recipes you may enjoy.
- Good Seasons Garlic and Herb Copycat Recipe
- Everything Bagel Seasoning
- Homemade Cayenne Pepper Sauce
- Homemade Pickled Jalapeños
Cream of Mushroom Soup Substitute – Gluten Free
Cream of Mushroom Soup Substitute is the perfect replacement for the canned
condensed version and just happens to be gluten free!
Ingredients
- 2 Cups Cold Milk
- ¼ Cup Cornstarch
- 3 TBS Butter
- 2 tsp Gluten Free Chicken Bouillon
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Dried Parsley
- ¼ tsp Dried Thyme
- ¾ tsp Salt
- ¼ tsp Black Pepper
- 8 oz Can of Mushrooms, Drained. I use stems and pieces.
Instructions
- In a small saucepan, whisk together the milk and cornstarch.
- Over medium heat, add the remaining ingredients, except for the mushrooms and give it another whisk.
- Whisk frequently as the butter melts and let the mixture come up to a boil.
- Once boiling, simmer until thickened. About 30 Seconds to 1 minute.
- Remove from heat and stir in mushrooms.
- Divide the mixture in half for using or storing.
- Use one half of the recipe to substitute for one can of condensed soup in your recipes.
Can I make this same recipe & use celery to make cream of celery soup? How much celery would I use. This sounds really good.
Hi Sherri, Thanks for asking. Yes, You could certainly use celery for it. That is another version I am working on and hope to post soon. I would start with a half to one stalk of celery per portion. Since my recipe is a double portion use 1 to 2 stalks. Dice the celery very small and saute it in a little butter until soft. Stir it into your soup mix at the end like you do the mushrooms. I hope this answers your questions and please feel free to share my blog on facebook and pinterest!