Cream of Mushroom Soup Substitute - Gluten Free
This
Cream of Mushroom Soup Substitute is the perfect replacement for the canned
condensed version and just happens to be gluten free!
Cream of Mushroom Soup Substitute is the perfect replacement for the canned
condensed version and just happens to be gluten free!
Servings: 2
Cost: 1.00
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.
Video
Notes
This recipe makes 2 “cans” of condensed soup. I find it easier to make it once and have on hand for later. Simply cut the ingredients in half to make a single can amount.
To Store the Soup
Refrigerate – Store covered and use within a few days. After refrigeration give it a good mix before adding it to your recipe as it will have thickened.
Freezer – Place into a freezer bag or container, label and freeze. When ready to use thaw before using. Give it a good mix before adding it to your recipe as it will have thickened.