Gluten Free Cream Soup Base?

[Marsha]

I miss not being able to buy cans of soup for those "easy" recipes. But I need to use cream of mushroom. Iknow there is a recipe for gluten free cream soup, but can't find it on google or anything.
Anyone have it?

Thanks!

[flowermama]

I was looking at old posts and came across your post :O and thought I'd like to know of a good recipe, too, so I looked it up and found this. I wonder if it's good. :think It sounds like it'd be convenient to have a mix like this on hand. :yes

http://www.missroben.com/id644.html

Have you found any other recipes that you've been using that you like? :think

[amstermarie]

gFCF Cream of Mushroom Soup

Ingredients
2 1/2 T. fleshmans
3 T. cornstarch
1 1/2 cups rice milk
1 7 oz. Can of mushrooms, pieces and stems; DO NOT DRAIN!
1/2 cup water
1 t. salt
1/2 t. garlic salt
1/2 t. pepper
Directions
Melt margarine in a medium saucepan over med. to med-high heat.
Add cornstarch and wisk together with a wire wisk.
Gradually add rice milk, being sure to wisk out all the lumps as you add more.
Add the can of mushrooms, water and all, to this mixture.
Blend until it is the consistency of cream of mushroom soup.
Return the mixture to the saucepan and add water and spices.
It is still thickening as it cools.

[blessedMom]

If you just want gluten-free (and not dairy-free) try this. It is very good! The evaporated milk is the only thing that is dairy, and I don't know of a good substitute. Rice milk works as a substitute for the regular/2% milk.

Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken*
(from Sharon Larson)

This is good and simple:

In heavy saucepan, heat on medium:

1 Tbsp. margarine

Add, and sauté for 1 minute:

1 cup diced fresh mushrooms (approx. 1/4 lb.)

Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup.
Also, 1/2 cup of canned, drained mushroom bits can be substituted for
mushrooms and margarine, if desired. If so, skip sauté step.)

Heat, in same saucepan:

4 Tbsp. margarine
1/2 cup evaporated milk
1/2 cup milk (I used 2 percent to cut down on fat) (or rice milk)

Stir in these spices:

1/2 tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
1/4 tsp. salt
1/8 tsp. pepper

Make a smooth paste of:

2 1/2 Tbsp. SWEET RICE FLOUR
1/4 cup milk (or rice milk)

Add paste slowly to heating mixture. Stir constantly until thickened.
Stir in reserved mushrooms and heat through. Use in casserole recipes
or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of
mushroom soup.

*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced
celery for fresh mushrooms.

CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for
fresh mushrooms and sauté for 3 min. OR substitute 1/2 cup diced COOKED
chicken for canned mushrooms.

[flowermama]

What great recipes! :tu Thank you both for sharing!

I found a page that has three recipes for evaporated soy or rice milk.
(the recipes are under the recipe for caramels :yum)
http://www.vegsource.com/talk/recipes/messages/46162.html

[Naked Camper]

I noticed yesterday at the health food store their cream of ___ soups were GF. Of course they were twice as expensive as campbells, but I think that goes for everything in a GF diet!