Thursday, September 29, 2011

Cream of Mushroom Soup

There are many recipes that call for adding a canned soup to give a dish some body, extra flavor, and the soupy goodness that comes from canned soup. For many years, I have had to make my own cream of mushroom soup because there were no commercial soups that were gluten free. Then Progresso started making cream of mushroom soup, and I was in heaven. I used it in a ton of things: rice hotdish, tater tot hotdish (Okay, mostly I used it in hotdishes, or casseroles, for those of you not from North Dakota or Minnesota). Then we discovered that Dona couldn't have milk; what's a major ingredient in cream of mushroom soup? Milk! So, now I'm making my own soup again.

Cream of Mushroom Soup

  • 1/3 cup soup mix (recipe below)
  • 1 1/4 cups water 
  •  1 small can mushrooms pieces stems or 3-4 mushrooms, chopped
  • 1/4 tsp garlic powder
  • 1/8 tsp celery salt
  • 1/4 tsp onion grains
Mix everything together and bring to a boil, stirring.

Soup Mix
  • 2 cups nonfat dry milk (or lactose free beverage mix; I use soy milk powder)
  • 1 cup corn starch (or potato starch)
  • 2 tablespoons dried onion flakes
  • 1/2 tsp pepper

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