Soup, to me, is like magic in a bowl. Soul warming. Memory evoking. A cure for the sniffles. So many flavor combinations, textures. One thing in common is, you will likely have a favorite that comes to mind when someone mentions soup.
I am so honored to be hosting this week’s #SundaySupper, featuring some of the most delicious soup recipes that you will ever find in one place.
I would like to share with you a soup that I believe we all have some experience with – Condensed Cream of Mushroom Soup. We have all cooked with it, but a lot of us wish we had a healthier alternative to the salt laden canned stuff. I found a recipe years ago for cream of chicken soup that I loved to make. The only problem? Its loaded down with flour as a thickening agent, which will no longer work for our gluten free lifestyle. It was time to experiment!
I had a bunch of mushrooms in the fridge that I needed to do something with, so what better ingredient to begin with?
It was like kismet. Everything couldn’t have come together any better or any faster.
By replacing the flour with a lesser quantity of potato starch, not only does this soup become gluten free, but has a smoother, silkier consistency, and less calories.
It’s actually perfect and ready to eat as is, but if you simmer it just a few minutes longer, and you have a thicker more condensed version that can be divided into quart sized freezer bags and stored in the freezer until you are in need for a can or two for a casserole.
Finally, a condensed soup that anyone can feel better about!