I enjoy love those old school recipes. The kind that the manufacturer puts on their box, can, labels, etc. It’s reminds me of a time when I was young and watched reruns of the Cleavers and the Cunningham’s getting together around a table for dinner eating some fabulous casserole that the Moms whipped up. It seems as though there was a time when practically every recipe calls for a can or two of Cream of Mushroom Soup. I have seen professional cooks with television shows open a can of that congealed soup for recipes as well. As you may know, this is just not friendly for anybody with Celiac Disease or has Gluten Sensitivity; but I am also noticing a food trend that some people are seeking out alternatives to those canned soups. Not that they are giving up the traditional recipes that they make with it, just not wanting to get it through a can. In the future I will be posting another recipe for Cream of Mushroom Soup that is made completely from scratch. However, I wanted to share this Gluten Free Cream of Mushroom Soup, using Whisk Bliss Gluten Free, because it is very quick and easy. Whisk Bliss Gluten Free Its easy to store in your pantry, and it is convenient to for your cream based soup recipes. I find that a bag last me a lot longer than I thought it would and I highly recommend it. Please check out my Whisk Bliss Product Review for me information regarding this incredible product.
- 1 ½ Tbsp butter
- 3 Large White Mushrooms, what whatever type you have on hand.
- ½ cup of Whisk Bliss
- 2 Cups Chicken Stock (or water if you don’t have any stock on hand)
- ½ tsp Poultry Seasoning
- ¼ tsp Garlic Powder
- Pinch of Thyme
- Finely chop mushrooms. In a small pan, sauté mushrooms until they are nice and golden brown. Meanwhile, in a medium saucepan add stock (or water). Lightly whisk in the Whisk Bliss. Bring to a slow boil and simmer for 5 minutes. As soon as the mushrooms are done, you can add them to the Whisk Bliss Mixture at any time during the process. Make sure they are fully incorporated.
- I prefer to let my cream of mushroom soup stand at room temperature for about 20 minutes then put it in a storage container and refrigerate for a few hours before using. However, I can tell you many, many, MANY times I did not make this product in advance of needing it and used it immediately after making.
I was NOT provided with product or sponsorship for this recipe.