It will clump up, so keep whisking.Īdd the liquids: vegetable stock, and evaporated milk. Then, make the roux by melting butter and cooking it for about 1 minute with superfine white rice flour, freshly ground black pepper, and some salt. We'll add those back into the soup when it's nearly done, and smooth. You begin by cooking the vegetables (mushrooms and shallots) until they're soft and fragrant.
#Campbell cream of mushroom soup how to#
Tips for making the best gluten free cream of mushroom soup How to make condensed gluten free cream of mushroom soupĬream of mushroom soup is a thickened cream-based mushroom soup made with a roux, made with flour and fat (usually butter, for best flavor). Pacific Foods brand has a cream of mushroom soup that contains cornstarch and rice flour in place of wheat starch. There are varieties of canned cream of mushroom soup that are made gluten free. That thickens the stock and evaporated milk, and creates a gorgeous, shimmering creamy soup. Here, we make that roux with butter and superfine white rice flour. The base of the soup is a butter-and-flour roux. Like Campbell's cream of mushroom soup, they usually have some form of wheat flour. Yes, and no! Most canned cream of mushroom soups you can buy contain gluten. Is canned cream of mushroom soup gluten free? It's about “substitutions and variations.” If you can't have dairy, don't worry! I explain how to make gluten free dairy free cream of mushroom soup in the final section of the post. The butter adds richness, and the evaporated milk adds richness, flavor, and that creamy texture. There's dairy in the form of butter, and in the form of evaporated milk. Yes, cream of mushroom soups typically have dairy in them. And much of the cooked mushrooms and flavorful, but mild, shallots, are pureed until smooth, so there's every flavor in every bite.ĭoes cream of mushroom soup have dairy in it? It's also packed with creamy flavor from a combination of rich vegetable stock (I love Pacific brand) and evaporated milk. When you thicken a warm liquid with a cornstarch roux, it leaks water as it cools. We make the roux that helps thicken this soup with superfine white rice flour, instead of cornstarch.
It's the best soup, because it never leaks, even when it cools. If you love creamy soups but don't love mushrooms, we still love you! And we have recipes for gluten free cream of chicken soup for you (with a simpler mushroom variety, and a potato variety, too).įor all my fellow mushroom lovers, though, let's return to this hearty, silky soup. Only lovers of that rich umami flavor of cooked mushrooms need apply.
#Campbell cream of mushroom soup full#
Thick, rich and velvety, this gf cream of mushroom soup is full of so much flavor. What makes this the best gluten free cream of mushroom soup recipe? Use it anywhere you'd use canned soup, and taste the difference! This simple recipe for gluten free cream of mushroom soup, made with basic pantry staples, is rich, creamy, and packed with delicious umami flavor.
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