Is Canned Cream Of Mushroom Soup Gluten Free
Yes, and no! Most canned cream of mushroom soups you can buy contain gluten.
Like Campbells cream of mushroom soup, they usually have some form of wheat flour. The base of the soup is a butter-and-flour roux.
Here, we make that roux with butter and superfine white rice flour. That thickens the stock and evaporated milk, and creates a gorgeous, shimmering creamy soup.
There are varieties of canned cream of mushroom soup that are made gluten free. Pacific Foods brand has a cream of mushroom soup that contains cornstarch and rice flour in place of wheat starch.
What Goes With Cream Of Mushroom Soup
Cream of mushroom soup pairs well with a sandwich or salad for a meal. For those not avoiding gluten, our crusty French bread is a good compliment to the creamy soup.
It also melds well with many different dishes, from hash brown casserole to Mom’s famous Shepard’s Pie.
Some of my favorite recipes that use cream of mushroom soup include:
Is Condensed Mushroom Soup The Same As Cream Of Mushroom Soup
Condensed cream of mushroom soup is thicker than finished cream of mushroom soup. You usually add a liquid, such as milk or water, before you consume it as a soup.
Most recipes that call for cream of mushroom soup are referring to the condensed version.
Soup that is not labeled as condensed, is likely ready to heat and serve.
With our recipe, you can make it thicker or thinner by reducing the liquid or adding more, depending on your needs.
Recommended Reading: How To Cook Tortilla Soup
What Are The Best Types Of Mushrooms To Use For Making Cream Of Mushroom Soup
Any sort of ordinary small mushroom will make delicious mushroom soup. I often make it with white button mushrooms, which are the youngest mushrooms.
You can also use cremini mushrooms. Theyre more flavorful and mature, and theyre brown on top.
If you can find them, I really love to use baby portabella mushrooms. They have flavor to spare!
Easy Step By Step Instructions
Making your own condensed soup substitute is as easy as making gluten-free gravy. In fact, that’s really all it is… a very thick gravy!
That’s it! Once the mixture is thick, you can remove it from the heat and use it in your recipe.
Also Check: Hello Fresh Italian Wedding Soup
Can I Make Gf Cream Of Mushroom Soup Ahead Of Time
Yes! You can make this cream of mushroom soup up to 3 days ahead of time. Id recommend storing it in well-sealed glass jars in the refrigerator.
Since were using rice flour to thicken the soup, and not cornstarch, the liquid shouldnt separate out from the mixture like it otherwise would. The soup will clump, though, so just reheat it over a very low flame on the stovetop, whisking constantly.
Is Cream Of Chicken Gluten Free : Bruschetta Chicken Pasta Salad With Walnut Parmesan Crumble / Reconstituted Equals 2 Cans Of Condensed Soup
Reconstituted equals 2 cans of condensed soup . Use it in any of your favorite recipes calling for canned cream of chicken soup. Most canned cream of chicken soups in the store are not gluten free. · made with real chicken for a hearty and homestyle taste. It’s also perfect to use in any recipe that calls for the canned .
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Cheesy Ham And Potato Soup
So we go homemade because not only is making these popular creamy soups at home a cinch, but its so much healthier and unbelievably delicious. This was the first of tens of dozens of spoonfuls of Homemade Cream of Mushroom Soup I ate straight from the jar. You guys will flip.
Ok a couple notes:
You will be making these recipes for a lifetime lets get on with it!
What Can You Substitute For Cream Of Mushroom Soup
I usually mix up my gluten free condensed cream of mushroom soup recipe really quick, but you can also use gluten free cream of chicken soup, or leftover gluten free gravy.
I love my gluten free substitute for cream of mushroom soup!
It is better than any cream of mushroom soup in a can because you saute the mushrooms and toast the gluten free flour which adds tons of flavor.
Recommended Reading: Can I Have Tomato Soup On Keto
How To Make Dairy Free Cream Of Mushroom Soup
This recipe is so easy to make and comes together in under 20 minutes!
Youll need a medium saucepan with a lid and a high-powered blender or food processor . We used our Vitamix. You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 4 mason jars to store the soup in.
Sour Cream + Mushrooms + Broth
While this option may sound weird, the reality is that sour cream is a great option to use in place of cream of mushroom soup. Add ½ cup of sour cream, about one cup of chopped mushrooms, and one cup of vegetable or mushroom broth. If you want a thicker sauce for beef stroganoff or in baking, add one egg white too.
If you want to make this soup replacement, first add the mushrooms to a pan with a little bit of butter, then add the broth when the mushrooms are turning brown. Finally, add the sour cream and mix well. You can season with garlic, salt, and pepper for a more wholesome flavor.
See More: Sour Cream Substitution
Don’t Miss: Amy’s Organic Cream Of Mushroom Soup
All You Need For Homemade Condensed Cream Of Chicken Soup
- Chicken Broth
- Milk or dairy-free alternative
- Seasoning like parsley, garlic and onion.
Yup, thats all it takes!
You can make a whole ca of cream of chicken soup for the cost of one tiny canned package. Ditch the cans and make your own.
The reason that inspired this discovery? I didnt have the ingredients on hand for our Gluten-Free Green Bean Casserole. I make this vegetarian by using Vegetable Broth.
Why Make Your Own
The allure of a casserole is the whole dump and stir nature, it’s just so quick and easy! The problem is that casseroles seem to always call for a can of cream of ‘something’ soup! And as we know, those canned condensed soups are not gluten-free.
Sure, there are gluten-free versions you can buy, but there are a few good reasons to just make your own:
- Cost: Gluten-free versions of anything are usually much more expensive than regular. This gluten-free condensed soup is much more economical. Why spend several dollars on something that you can make yourself for less than a dollar? For that reason alone it’s worth making it yourself!
- Taste: I’ve made the mistake of buying a gluten-free condensed soup and the taste was so awful it completely overpowered the dish and ruined it. You can make this as simple in flavor or as jazzed up as you like! And this one tastes so good, you’ll want to eat it with a spoon.
- Ease: Making your own condensed soup substitute will only take about 5 minutes, which is quicker than a trip to the store! The extra few minutes won’t really take anything away from the ease of making your casserole.
- Customizable! If you’re buying a can of gluten-free cream soup from the store, you’ll probably only have a couple of options. Or, you can take this basic recipe and switch it up in many ways! You can go from basic cream of chicken to cream of mushroom or cream of celery. You can make this dairy-free or grain-free.
Read Also: Roasted Red Pepper And Tomato Soup Recipe
How To Make The Best Vegan Cream Of Mushroom Soup
Here’s what I do: I make a roux of flour, much as you’d do with a traditional cream of mushroom soup, and then I add in some creamy cashew milk.
The most important part to remember with this recipe, as you would with any, really, is to build in layers of flavor to ensure that you end up with an awesome dish. And to keep the flavors close to the real stuff. Cashew cream or milk makes the best substitute for dairy cream in this recipe, because it tastes the closest, and it also doesn’t add a strong flavor that wouldn’t be in the original recipe like, say, coconut milk would. You can use almond milk too, and it would be fine, although I really prefer the cashew.
If you are nut-free, I’d recommend using an unsweetened soy milk or any nondairy milk that’s thick and not too watery.
This recipe is simple as they come, with just eight ingredients, besides the salt and pepper: mushrooms, a smidgen of oil, onions, garlic, flour, sage or thyme, a good vegetable stock and nutmeg. And if you want to picture your boss turning green with envy over your perfect abs when you’re throwing your resignation at him or her, you can make this recipe free of oil by sauteeing your onions and mushrooms in vegetable stock.
Tips For Using Your Soup
This is such an easy comfort food to make that I rarely make it ahead of time. I just whip it up right before I have to use it.
- You can use: water, milk, vegetable stock, chicken stock, mushroom broth, or chicken broth to thin for soup consistency.
- You can substitute fresh mushrooms for dehydrated mushrooms
- Use more heavy cream, milk, or other liquid to make a thinner soup
- This recipe can easily be adapted to whatever amount of soup you need, just increase the ingredients as desired.
- For a smooth soup, puree with an immersion blender.
- The soup will keep in the refrigerator for a week to ten days. I store mine in a glass jar.
Read Also: Amy’s Organic Vegetable Soup
Imagine Creamy Portabello Mushroom Soup
This is one of those creamy mushroom soups that you wouldnt believe is vegan. Imagine isnt a vegan brand per se, but many of their products are accidentally vegan even those that you think wouldnt be.
If you had to get one from this list, this would be it! Its widely available online and pretty easy to find in your local grocery store.
The ingredients are as follows:
Simple Ways To Elevate The Condensed Cream Of Chicken:
- Add some finely chopped chicken if youd like.
- Use gluten-free chicken stock versus chicken broth. Chicken stock has a stronger flavor and is divine. However, it is sometimes difficult for us to find a chicken stock that is gluten-free where we live so always be mindful and check out the ingredients before purchasing.
Now this homemade condensed cream of chicken soup is NOT suppose to be eaten alone. This is meant to go into dishes that call for condensed cream of chicken.
Read Also: Gluten Free Cream Of Cheddar Soup
For The Cream Of Chicken Soup:
Saute 1 Tablespoon minced shallot in 2 teaspoons extra virgin olive oil in a small saucepan over medium heat until tender, 2-3 minutes. Melt 2 Tablespoons butter or vegan butter then sprinkle in 2-1/2 Tablespoons gluten-free flour and whisk for 1 minute. Slowly stream in 3/4 cup chicken broth while whisking to create a smooth sauce then add 1/2 cup milk plus 1-1/2 teaspoons poultry seasoning, scant 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer until thickened. Thats it!
Made With Real Chicken For A Hearty And Homestyle Taste
Most canned cream of chicken soups in the store are not gluten free. Use it in any of your favorite recipes calling for canned cream of chicken soup. Reconstituted equals 2 cans of condensed soup . Swaps for celery or mushroom. · made with real chicken for a hearty and homestyle taste. When i think of cream of chicken soup, i usually think of canned cream of chicken soup, like campbells . The only dairy in the main recipe for gluten free cream of chicken soup, plus the other varieties, is butter to saute the shallots, and . A versatile base for many dishes. It’s also perfect to use in any recipe that calls for the canned . Is campbell’s cream of chicken soup gluten free? Just add milk or milk substitute!
· made with real chicken for a hearty and homestyle taste. Reconstituted equals 2 cans of condensed soup . The only dairy in the main recipe for gluten free cream of chicken soup, plus the other varieties, is butter to saute the shallots, and . Is campbell’s cream of chicken soup gluten free? Most canned cream of chicken soups in the store are not gluten free.
Read Also: Campbell’s Gluten Free Soups
What Do You Serve With The Vegan Cream Of Mushroom Soup
This recipe doesn’t need much to make it a meal to remember, but serving a crusty French bread on the side won’t hurt at all. And a green salad would take it over the top.
If you make this recipe, I want to hear, of course. Leave me a comment below or tag @HolyCowVegan on Instagram. You can also follow me on to keep up with my latest recipes, or subscribe to my free email updates.
Vegan Cream Of Mushroom Soup Recipe Tips
This vegan cream of mushroom soup recipe is dedicated to my mom who helped test and finalize the recipe a few years ago. Btw, just because she’s Momma TKG doesn’t mean I get a pass on my recipes. If something isn’t right, she’ll let me know. So, thanks mom…we nailed this one!
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To Make Vegan Mushroom Condensed Soup:
In a medium bowl whisk together the plant-based milk, flour, vegetable broth powder, salt, and pepper. Whisk well to make sure there are no lumps. Set aside.Melt the vegan butter in a sauce pan over medium-high heat. Add the onion and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have browned, reduced in size and begin to release juices, another 5 minutes.
Pour the plant-milk mixture in with the mushrooms and continue to cook, stirring often, until the condensed soup has thickened, about 3 more minutes. The soup will thicken even more once cooled.
Store in a sealable jar in the fridge for 3 – 5 days or it can be frozen for later. This recipe is equivalent to one can of soup. You can use it in casseroles or where other recipes call for condensed soup, or you can use it to prepare soup .To serve as soup:Combine the condensed soup with 1 cup of water in a medium sauce pan. Bring to a gentle simmer and heat through.
You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup .
Bon appetegan!
Can You Make This Cream Of Mushroom Soup Recipe Without Evaporated Milk At All
Yes! You can make this soup without evaporated milk. Just replace it with a combination of ingredients.
Add more vegetable stock for more flavor, and some heavy whipping cream for richness. Youll have to experiment with the balance that you like best.
Id begin with 1 cup additional vegetable stock, and cup heavy whipping cream. In place of whipping cream, you can try canned coconut milk, but it may add coconut flavor.
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Milk + Mushroom Broth
Since this soup contains dairy and mushroom flavoring, it makes sense to use milk and mushroom broth together. You can add ½ cup of milk and ½ cup of mushroom broth for every cup of cream of mushroom soup. This works great when you need to come up with something quickly, as you most likely will find these ingredients everywhere.
For better flavoring and texture, you can add some butter, a bit of flour, and spices like dill, rosemary, and pepper. If you want to, you can also add fresh or dried mushrooms, but it isnt essential.
Use this choice when you are cooking your green beans or tuna for a casserole or as a base for pasta.
