Make Your Own (GlutenFree) Condensed Cream of Mushroom Soup for #SundaySupper

 

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!

Cream of Mushroom Soup1

I had a bunch of mushrooms in the fridge that I needed to do something with, so what better ingredient to begin with?

Cream of Mushroom Soup2

It was like kismet. Everything couldn’t have come together any better or any faster.

Cream of Mushroom Soup3

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!

(GlutenFree) Condensed Cream of Mushroom Soup

Ingredients

  • 2 (32 oz) boxes of low sodium fat free chicken broth
  • 2 c water
  • 1 pound mushrooms, roughly chopped
  • 1/4 c potato starch
  • 1/3 c half and half
  • 1 tbsp Italian seasoning
  • 1 tbsp onion powder
  • salt to taste

Instructions

  1. add one box of broth and mushrooms to stock pot
  2. on medium high heat, bring to a boil, then add water and remaining broth
  3. add seasonings and simmer
  4. mix potato starch with half and half, mixing until smooth
  5. add to broth and heat until thickened
  6. add salt to taste
  7. serve immediately or simmer for an additional 10-20 minutes, until thickened to the consistency of a loose pudding
  8. allow to cool completely before dividing for storage - add 2 cups to a quart sized freezer bag and freeze for up to 6 months.
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29 thoughts on “Make Your Own (GlutenFree) Condensed Cream of Mushroom Soup for #SundaySupper

  1. Stacy

    I feel the same way about soup! It’s one of my very favorite things. Your homemade cream of mushroom looks rich and delicious and I am impressed by how few calories it has! Seriously yum!

    Reply
  2. Lyn @LovelyPantry

    Soup is definitely a good for the body kind of food. I haven’t used potato starch yet but I can see it worked well to thicken up this lovely soup. I’m one of those that would leave it to simmer to get a thicker soup. Loving the flavours, Pam! Cheers for hosting!

    Reply
  3. The Ninja Baker

    Love your mushroom soup, Pam. Gluten-free and thicker due to a little potato starch? Who knew?

    Perhaps the perfect meal would be this lower calorie veggie soup followed by your awesome PBJ cupcakes. I made them the other day for my dance classmates…They were gobbled up in minutes =)

    Thank you for your home run recipes and hosting this Souper #SundaySupper =)

    Reply
  4. Renee

    I’ve been waiting on this recipe because I do not like using canned soups at all. Any homemade alternative is wonderful. So many recipes call for condensed soup and I prefer not to use the canned ones.

    Reply
  5. Susan

    This is such a nice looking soup! I have dear friends who must remain gluten-free because of ciliac disease and so I am ALWAYS on the look out for new recipes that I can use when they visit us for a dinner party! Thanks so much for this one!

    Reply
  6. Bea

    Yes, I could not agree with you more. Soup is like magic in a bowl. It is just the fantastic meal. We have it often, every time of year :)

    Your gluten free version of homemade cream of mushroom soup sounds fantastic, Pam.

    Thank you so much for hosting :)

    Reply
  7. Liz

    Oh, I wish I had this recipe on Friday…the hubby wanted tuna casserole and I had to resort to a can. I made myself a grilled cheese…LOL. Wonderful recipe!

    Reply
  8. Carla

    I grew up with the canned cream of mushroom soup. At the time I loved it, but now I can barely stand the smell of it. Love your homemade version!

    Reply

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