Gluten-Free Condensed Cream of Mushroom Soup for Sauces, Casseroles, and especially Green Bean Casserole!
This gluten-free condensed soup is so easy to make you might want to use it even if you don’t need to have a gluten-free casserole. As with the Onion Rings mentioned earlier, this tastes good enough you need make no excuses to anyone about its being gluten-free. Roben Ryberg includes this in her book, You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living, p.158.
Condensed Cream of Mushroom Soup, by Roben Ryberg (Gluten-Free)
This casserole helper isn’t what you think it is. Cream in the title would lead you to believe dairy is a main ingredient, but it isn’t. In fact, it barely registers–that famous brand has less than 2 percent dairy. This recipe is not for eating as is–if you want to enjoy a bowl of great cream of mushroom soup, please try the other recipe on page 161. However, if you need a good substitute for a non-gluten-free commercial brand to use in a casserole, this one will do the job nicely. This recipe replaces one (10-3/4-ounce) can of cream of mushroom soup.
4 Ounces Fresh Mushrooms, chopped finely
3 Tablespoons Butter
1 Cup Water
2 Tablespoons Cornstarch, or potato starch plus 1 Teaspoon Cornstarch, or potato starch
1/4 Teaspoon Salt
– Wash and finely chop the mushrooms. Place in a small saucepan with the butter. Cook over medium heat until the mushrooms are very fragrant and tender, approximately 5 minutes. A little browning of the mushrooms will add to the flavor. Combine the remaining ingredients in a cup and stir to dissolve the starch. Add to the pot. Stirring, bring to a boil to allow the mixture to thicken.
- Use as called for in any recipe
You can find Roben Ryberg’s book (paperback) for yourself here:
Or, if you’d like a Kindle version, look here.
I hope you enjoy this recipe to make your gluten-free diet more enjoyable!