When I was growing up, Thanksgiving wasn't "Thanksgiving", without my Mom's Green Bean Casserole. I'm sure it is just like your Mom's recipe, cream of mushroom soup, green beans, a boiled egg, and French's fried onions on top. When I was diagnosed with Celiac, I really thought my days of a delicious Thanksgiving meal was over. I discovered the canned cream of mushroom soup at Whole Foods, but honestly, who can really afford that stuff? That is when I was inspired to write my own recipe for cream of mushroom soup. Not only is it dairy free, gluten free, and nut free, but it's healthier than the canned stuff.
This recipe makes nine cups, yes, NINE! You can always cut it in half, if you need less, or you can make the full recipe, use half of it at Thanksgiving, then freeze and save the other half for Christmas. If you have a gluten free flour, salt, garlic powder, butter or olive oil, and an onion already on hand, then this recipe will cost you less than $10. I've found that an 8-10oz container of Gluten Free Cream of Mushroom soup is approximately $3.00, depending on where you live and where you are shopping. In order to get nine cups of GF cream of mushroom soup, you would have to buy 7-8 containers. That is a total cost of $21-$25 and with the cost of the Thanksgiving meal, I like to save wherever I can!
Even if you aren't gluten intolerant, this recipe is easily made with normal flours and milk. Just substitute it all out! This recipe is healthier and contains less sodium than the leading can or container of cream of mushroom soup. The sodium and calories alone is a good enough reason to make your own. My cream of mushroom soup, contains 960mg of sodium per cup. A leading brand can of cream of mushroom soup contains 1740mg of sodium per cup. My homemade cream of mushroom soup is also 45 calories per cup, compared to 200 calories per cup of the leading brand. We consume so many empty calories at Thanksgiving, this is a good place to fix that!
Cream of Mushroom Soup
2, 8oz Containers of Mushrooms, diced
1/2c. Yellow Onion, diced
1T Olive Oil
-Combine ingredients above in a large stock pot and cook down the mushrooms and onions until soft.
3T. Butter or Olive Oil (Let butter melt before adding in the flour)
1/4c. Gluten Free Flour
-Combine with a spatula and let cook for about ten minutes. Stir occasionally so that it doesn't burn.
-Begin to add in Milk, using a whisk, one cup at a time.
Half Gallon of Milk (I used coconut. You can also use Almond or Cow's Milk)
Let the soup cook and thicken on medium heat for about 30 minutes, stirring occasionally so it does not burn. If you have not reached your desired thickness, use cornstarch and water mixture to thicken.
I like to make this a couple of days ahead of time, that way, the soup has enough time for the flavors to "marry", and it will also thicken as it stands in the refrigerator.
Use this soup in any of your favorite casseroles that call for "Cream of Mushroom Soup" and you will forget that you were ever diagnosed with Celiac Disease!!!