<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to all for your help in finding the GF Mushroom soup! Here are the
responses I recieved:
FROM TWO PEOPLE I GOT THIS MIX RECIPE...
I mailed these to someone earlier but don't know if it was you. Hopefully the
aol formating won't be messed up to badly.
CREAM OF 'WHATEVER' SOUP
(use soup base given below)
Cream Cream Cream Cream
of of of of
Tomato Mushroom Chicken Celery
Mix: 1/4 c. soup 1/3 c. soup 1/3 c. soup 1/3 c.soup
base base base base
With: 3/4 c. cold 3/4 c. cold 1 c. cold 1 c. cold
water water water water
Add: 1/2 cup 1-4 oz. can 1/3 cup 1/2 cup
tomato mushrooms, finely finely
paste undrained & chopped minced
minced chicken celery
Season 1/2 t. paprika 2 t. chicken 2 t. chicken 1 t. butter
with: 1/4 t. celery boullion boullion 2 t. chicken
salt 1 t. butter 1/4 t. dried boullion
1 t. butter Dash of nutmeg parsley 1/4 t. celery
Dash of salt
celery
salt
Directions:
Mix and heat over medium heat, stirring constantly, until smooth.
Lower heat and continue cooking for 5-10 minutes more, stirring
occassionally. At this point, use as directed in place of a can of cream
soup.
For eating, add 8-10 ounces of additional water when heating.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Mushroom soup: Mushrooms can be chopped in own juice in a blender.
Celery Soup: Simmer celery in 1 t. butter with a little water in a covered
pan until tender, 5-10 minutes. It may be necessary to add more water. The
water should be almost evaporated before adding to recipe.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Quick Mix Casserole: Mix all casserole ingredients and bring to a boil on top
of stove. Mix 1/4 to 1/3 cup soup base with an additional 1 cup water.
Add to hot ingredients, stir until thick. Turn into baking dish, bake as
usual.
(Rice cooks slow in the soup base--best to add soup when rice is almost done
mixing dry base w/ about 1 c. additional cold water.)
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
SOUP BASE
Mix well: 2 cups nonfat dried milk
1/2 cup potato starch
1/2 cup cornstarch
2 Tbs. dried minced onion
1/2 tsp. black pepper
Store in refrigerator.
Using half cornstarch and half potato starch gives a nice consistency.
Bev Lieven, Milwaukee Celiac Sprue Crew
I developed these recipes & have been using them for years. Enjoy!
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Here's a quick and easy recipe for mushroom soup:
1 can sliced mushrooms
2 can of whole milk (measured using the can the mushrooms came in)
mix and heat to just about boiling
add 1 or 2 Tablespoons of potato flour pre-mixed with cold water
simmer on low heat till the potato flour cooks.
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FROM TWO I RECEIVED THIS ADVICE....
See Betty Hagman's second book for a mix to keep on hand for cream
soups.
AND Also....
I don't know of a GF brand that exists, but the recipe
in Bette Hagman's "Gluten-Free Gourmet" page 143
is very good. When I make it, I use milk instead of cream.
~~~~~~~~~~~~~~~~~~~~~
Looked on my list of GF products from a celiac support group.
Progresso (as of July 1996) has a cream of mushroom soup and Lipton -
Cup-a-Soup has a cream of Mushroom (comes in packet and use must add
water). I have been using the Lipton's brand for lunch with no problems.
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Walnut Acres Organic Farms (Penna Creek, PA 17862)makes a very good gluten
free Cream of mushroom soup.
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I don't know of a GF cream of mushroom soup. I could not find one to use
in cassarole recipes, so instead I use potato soup. I just cook a bunch
of potatos in water, add some salt and onion powder, and put it in my
Vita-Mixer. It might work to run it through a blender or food processor.I
don't really have a recipe because I just throw it together when I
need it. It has worked great in tuna cassarole and my kids like it
better than mushroom soup anyway.
~~~~~~~~~~~~~~~~~~~~~
EnerG sells a GF cream of mushroom soup mix; it is not free and is a poor
match for Campbell's, but it is GF
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Cream of Mushroom soup is so easy. I saute onion, and garlic and the
mushrooms. Add heated milk that I've added about 1tbs per cup cornstarch
to and
let simmer until thickened. If it's still not thick enough, more cornstarch or
rice or tapioca flour will thicken it in a hurry. Same with cream of
celery soup. Then add salt and pepper to taste and your in business!
~~~~~~~~~~~~~~~~~~~~~
Here is what I use when a recipe calls for cream of mushroom soup.
1 cup non-fat dried milk powder
1/2 tsp dried basil
1 Tbsp dried onion flakes
1/2 tsp dried thyme
2 Tbsp cornstarch
1/4 tsp black pepper
1 Tbsp chicken bouillon powder ( I use Herb Ox)
This is for a dry mix that can be stored in an airtight container and
kept on hand until needed. When you're ready for soup just add 2 cups
of cold water and cook over medium heat, stirring constantly, until it
thickens.
For cream of mushroom add some sliced mushrooms a few minutes before
removing from the stove. I have tried several combinations of spices and
other vegetables also (asparagus is great). This is neat to have on
hand when you need a quick meal.
~~~~~~~~~~~~~~~~~~~~~~~
Again, thank's to all for your help. I ended up making my own based on
several of the ideas above. Mine was fat free and milk free.
2 cups fresh crimini mushrooms (sliced)
1 large onion (minced)
2 - 3 foil pouches of G. Washington's Golden seasoning
6 cups water.
8 tbs of Better Than Milk powder + 2 tbs. cornstarch (mixed into the water)
OR one box MoriNu Lite silken tofu **** (see below) ****
1 tbs. dried parsley flakes.
Salt and pepper to taste.
Saute onions and mushrooms in 1/2 cup of the water. Add seasonings, and
water mixed with dry ingredients (as per above). Simmer for approximately
15 to 20 minutes. Let rest for at least three hours to develop flavor.
**** if using the tofu, then add 1 cup of your water to the tofu in a
blender and blend on high till completely creamed. Stir into pot and then
simmer.
I made this and added some to a brown rice and broccoli caserole. It was
pretty good (or at least my husband said it was :)
Thanks again to all of you!
Lynda
\*/ Mailto:[log in to unmask] \*/ Southern California \*/\*/ _@v
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