Gluten-Free Condensed Cream of Mushroom Soup for Sauces, Casseroles, and especially Green Bean Casserole!

This is so easy to make you might want to use it even if you don’t need to have a gluten-free dish.  As with the Onion Rings mentioned earlier, this tastes good enough you need make no excuses to anyone about its being gluten-free.  Roben Ryberg includes this in her book,  You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living, p.158.

 Condensed Cream of Mushroom Soup, by Roben Ryberg (Gluten-Free)

This casserole helper isn’t what you think it is.  Cream in the title would lead you to believe dairy is a main ingredient, but it isn’t.  In fat, it barely registers–that famous brand has less than 2 percent dairy.  This recipe is not for eating as is–if you want to enjoy a bowl of great cream of mushroom soup, please try the other recipe on page 161.  However, if you need a good substitute for a non-gluten-free commercial brand to use in a casserole, this one will do the job nicely.  This recipe replaces one (10-3/4-ounce) can of cream of mushroom soup.

4 Ounces Fresh Mushrooms, chopped finely

3 Tablespoons Butter

1 Cup Water

2 Tablespoons Cornstarch, or potato starch plus 1 Teaspoon Cornstarch, or potato starch

1/4 Teaspoon Salt

 - Wash and finely chop the mushrooms.  Place in a small saucepan with the butter.  Cook over medium heat until the mushrooms are very fragrant and tender, approximately 5 minutes.  A little browning of the mushrooms will add to the flavor.  Combine the remaining ingredients in a cup and stir to dissolve the starch.  Add to the pot.  Stirring, bring to a boil to allow the mixture to thicken.

- Use as called for in any recipe.

You can find Roben Ryberg’s book for yourself here:

You Won’t Believe It’s Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living

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