<<Disclaimer: Verify this information before applying it to your situation.>> Most commercial soups are NOT gluten free. An easy dry mix to substitute for 'cream-based' soups is the following: 2 cups nonfat dry milk; 1 cup cornstarch; 2 T dried onion flakes; and ½ tsp pepper. Combine and mix well. Store in an airtight container. Mix equals 9 cans of cream soup. (Mark mix ingredients and directions on container.) To make the equivalent of 1 can of condensed cream soup, combine one cup soup mix and 1-¼ cups water. Cook and stir until thick. Since this is fat-free, it adds flavor to sauté a chopped onion and/or mushrooms in a little oleo or olive oil before adding the soup mix. Any other seasonings may be added to taste. You may use liquid from canned mushrooms for part of the water. Also, Health Valley now makes Cream of Chicken, Celery and Mushroom soups. These are not condensed, so you would have to add some GF thickener (like sweet rice flour or cornstarch) to it – heat up the soup and add the thickener mixed with a little cold water – and stir until thick. V-8 juice makes a great tomato soup or vegetable soup base. Janet Y. Rinehart -- [log in to unmask]; Chairman, Houston Celiac Support Group; www.houstonceliacs.org Former President, CSA/USA, Inc. -- www.csaceliacs.org Jefferson Award Winner, May 2008, for public service to celiacs * All posts for product information must include the applicable country * Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC