Monday, August 3, 2009

Condensed Cream of Mushroom Soup - gluten free substitute

This sauce can be used in recipes as a substitute for condensed Cream of Mushroom Soup. I found it at this site and modified it to be gluten free.


1 tbsp. butter

3 tbsp. sweet rice flour

1/2 cup any broth

1/2 cup milk (can use regular, soy, rice, almond, or whatever you have)

mushrooms, chopped and sauteed (I used about 1/2 pound)

salt and pepper to taste


Melt butter in a saucepan over med-low heat.
Whisk in flour a little at a time until smooth, then remove from heat. Add broth and milk a little at a time, stirring to keep mixture smooth. Stir in mushrooms.

Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
Add salt and pepper to taste.


  1. Hi Joann,

    I was wondering if you have tried to freeze this soup? I often use cream of mushroom soup in recipes (prior to Celiac diagnosis) and would love to have this on hand as a substitute.


  2. Hi,

    Actually I haven't tried freezing it, but you might be interested in the following blog post at Stephanie's site (Crockpot Lady) because she did a cream of mushroom soup in the Crockpot and froze it. There's a lot of discussion in the comments about whether or not freezing a cream soup will make it separate when thawed. I think it probably would separate.

    Stephanie's Homemade Cream of Mushroom Soup

    If you do try freezing this, please let me know what happens! :)