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