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Here's a few other responses that I received.  Also the recipes, or if
copyrighted, the source to find the recipe.

Jill/Texas

I use Pepperidge Farm Vichyssoise for everything.

Glutino makes a Hot chicken sauce mix.

Walnut Acres makes a Chicken Rice condensed soup mix but since they were

bought they have changed some of their packaging and discontinued some
of the flavors.  You still might find some somewhere.  Health Valley
also makes a chicken rice soup but it is not as thick, possibly you could put

it in a blender and add some corn or arrowroot starch for thickening.
Recipes/books:
#1
3/4 c chicken broth
1/2 c chopped onion
1 c sliced mushrooms
1 tbls dried parsley
2 tbls unsalted butter
2 tbls cornstarch or sweet rice flour or your favorite gf flour mixture
few dashes pepper
1/2 c low or non fat milk or non-dairy creamer

In a saucepan combine the chicken broth, onion, mushrooms and parsley.
Bring to a boil, cover and simmer 5 minutes.  Please vegetable mixture
in a blender or food processor and blend until smooth.  In the same
saucepan melt the butter.  Blend in the flour and pepper.  Add the milk
all at once.  Cook and stir until mixture is thickened and bubly.

This makes approx as much as a 10 3/4 oz can of condensed cream of
mushroom soup and can be used in any recipe that calls for one.  It can
be made in large quantities and frozen.

Variations of this can be used for other cream soups as well.

#2
Bette Hagman's More From the Gluten Free Gourmet has a recipe for a
cream soup base- powdered- to keep on hand for recipes that use cream soup.

#3
From archives with subject:
/R /SUMM condensed cream soup replacement-LONG

#4
Southern Living Recipe for Cream of Mushroom Soup (Large cookbook)

#5
Betty Crocker cookbook recipe for soup