Preview: Gluten-free Condensed Cream of Mushroom Soup is a recipe for anybody who likes extreme freshness, flavor, and the ability to customize the ingredients.
Thankfully, condensed cream of mushroom soup doesn’t have to come out of a can, and it doesn’t have to take a lot of time. You only need a blender (or food processor) and a microwave to make this recipe at home in less than 5 minutes.
This recipe is easy to customize to your needs and tastes. Bonus: It’s gluten-free!
The reputation of Condensed Cream of Mushroom soup seems tarnished as of late.
Some think it’s unhealthy. Others think it’s old-fashioned.
I have a few favorite recipes that call for it, so I’m not quite ready to say goodbye. With that in mind, I’ve dressed up this soup in all its mushroom-y glory for your consideration.
Why make a condensed cream soup at home?
Condensed soups may fit in the same category as learning how to make Greek yogurt for some people–too much trouble when the stuff you get at the grocery store is good enough and reasonably cheap.
However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store it in a safe place, someday you’ll be glad you did.
3 reasons to make this soup:
- Would knowing what the ingredients are in your soup ease your mind? Make it yourself, and you’ll know.
- One of the best reasons for making this soup at home is to avoid a last-minute trip to the grocery store. If you use canned mushooms, you can keep all the ingredients in your pantry for emergencies.
- Do you cook for somebody on a special diet? Leave out the salt and substitute a salt-free seasoning.
FAQ about this recipe:
What is the fastest way to make this soup?
Use a blender to ensure your soup will be lump-free. Cook it in a microwave-safe Pyrex glass pitcher or bowl to ensure the process will be fast and scorch-free.
How can I customize and intensify the flavor?
Add bouillon cubes, powder, or concentrate. Try adding a clove of fresh garlic to the blender when mixing your soup.
Can I substitute fat-free evaporated milk for regular evaporated milk?
Yes. It won’t be quite as rich but it will work. Did you know 2% evaporated milk and fat-free evaporated milk contain the same amount of calories? Might as well use 2% for more flavor.
How can I hide the mushrooms from the mushroom-haters in my house?
Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.
Why cornstarch instead of flour?
I prefer cornstarch over flour. It makes for a better texture that’s not pasty. It’s more like what we’re familiar with from the red can.
Using cornstarch also makes this recipe gluten-free.
Can I use canned mushrooms instead?
Absolutely. Well-drained canned mushrooms can be substituted for fresh.
What can I substitute for the onion powder?
Replace the onion powder with fresh or frozen onions, if desired. Expect the onions to remain a little crunchy because of the short cooking time. To avoid any crunchiness, sauté the onions just enough to soften them before adding to the blender.
Will one recipe substitute for 1 can?
Yes. This recipe yields approximately 10 ounces- the same amount as a store-bought can of condensed cream soup.
Can I eat this condensed cream of mushroom soup by itself?
Absolutely. Add milk, broth. or water for a quick soup you can serve for supper.
How to make Gluten-Free Condensed Cream of Mushroom Soup:
More condensed cream soup recipes and ways to use them:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.