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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:

You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living

Or, if you’d like a Kindle version, look here.

I hope you enjoy this recipe to make your gluten-free diet more enjoyable!

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