I never noticed how many of my favorite recipes called for cans of condensed soup. As I have learned, these are full of gluten. In my quest to make us gluten free I knew I had to find a replacement. Fortunately, the Internet is a rich resource when it comes to sharing information and it didn’t take long until I found a DIY Cream of Something (you fill in the blank) soup recipe.

I will confess that making condensed soup from scratch is no where as easy as popping the lid off of the can and dumping it into your recipe, but it does give us a little more freedom in our meal options. I can think of several family favorites we would have to abandon without this kind of option. I know that making soup from scratch is not for everyone, but if you are up for the work or really need a gluten free condensed soup this is a great recipe. I know more and more people are wanting to reduce their processed foods and this is one way to help you do that. I used corn starch, but if you want to make a non-gluten free soup just replace the corn starch for flour in the recipe.

Stay tuned and see what yummy recipe I made with my GF Cream of Mushroom Soup. Like I said before, I think I am finally getting my groove back.

Gluten Free Cream of Mushroom Soup

2 cloves garlic, minced
1/2 small onion, diced
1/2 cup diced mushrooms
1/4 cup butter
1/4 cup cornstarch
1 cup milk
1 cup chicken broth

Saute garlic, onion, and mushrooms until soft. Set aside. Melt butter over medium heat. Once the butter has melted add the cornstarch and whisk until combined. Cook for about 2 minutes. Add milk and chicken broth. Add the garlic mixture and bring the mixture to a boil. Reduce heat and simmer, stirring regularly, until it reaches the desired consistency (10-15 minutes). Season to taste with salt and pepper.

Use this soup to replace one can of cream of mushroom soup in any recipe calling for canned soup. This can be refrigerated for up to four days.

*If making this gluten free make sure your cornstarch and chicken broth are both gluten free.