When a recipe calls for Campbell’s Golden Mushroom Soup, use this flavorful gluten free golden mushroom soup recipe. It can be made tomato-free if desired, as well as without mushrooms, though they add additional flavor. Without any MSG or modified starch, as the original canned soup contains, this homemade version will save lots of money! It is definitely healthier for you since it is also free of modified food starch, wheat, or soy. You can make casseroles again with the same great flavor!
Watch the Video to see the texture of the diluted version: Gluten Free Golden Mushroom Soup Video.
Campbell’s Golden Mushroom Soup Ingredients:
Beef Stock, Water, Mushrooms, Tomato Puree (Water, Tomato Paste), Modified Food Starch, Wheat Flour, Vegetable Oil (Corn, Cottonseed, Canola, And/Or Soybean), Contains Less Than 2% Of: Sauterne Wine, Salt, Yeast Extract, Monosodium Glutamate [MSG], Potassium Chloride, Hydrolyzed Yeast Protein, Beef Fat, Flavoring, Caramel Color, Dextrose, Beta Carotene.
Not all of Better Than Bouillon bases are gluten free. Please read this article if you plan on using any variety other than the one suggested “organic” and reduced sodium”.
If you are highly sensitive to gluten, read this article, “Are Mushrooms Gluten Free?” The few people who react to mushrooms, usually do not react to wild mushrooms. Check with your local farmers’ market growers.
Get the recipe for Caramel Color.
This recipe is available to everyone.
Gluten Free Golden Mushroom Soup Substitute Recipe
- 2-1/4 cups water
- 5 teaspoons beef bouillon base Better Than Bouillon Organic* Reduced-Sodium* Beef Base
- 1 tablespoon sweet wine mascato
- 1 tablespoon nutritional yeast
- 2-1/2 teaspoons granulated sugar
- 1 teaspoon Caramel Color Recipe See above link (optional)**
- 1 teaspoon neutral flavor oil avocado, extra-virgin olive, canola, etc.
- 1 teaspoon butter or dairy-free margarine
- 1 teaspoon gluten-free tomato paste Contadina, Hunts, Del Monte (optional)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 pound thinly sliced mushrooms (my fave are shitake) (optional)
- 2 tablespoons + 1 teaspoon brown rice flour
- 4 teaspoons cornstarch
- 1/4 cup water + more as needed
Add all of the ingredients except for the last three (brown rice flour, cornstarch, and additional ½ cup water). Whisk and cook over medium heat, whisking often.
Once the soup is nice and soup and all of the nutritional yeast and bouillon base is broken down, lower the heat. If using mushrooms, simmer until the soup is full of the mushroom flavor, about 30 minutes.
In a separate bowl, whisk together the brown rice flour, cornstarch, and 1/4 cup water. Add to the soup mixture and increase heat to medium-high. Bring to a boil, whisking often, and cooking until thick. For condensed soup, similar to a can of Campbell’s Golden Mushroom Soup, continue to cook constantly stirring, and reduce the mixture to 2 cups. Alternatively, if you wish to dilute this condensed soup for serving as an actual soup and other uses, add enough water to make 4 cups.
If desired, you may blend using a handheld or countertop blender. (I didn't.) Just be sure to allow the soup to cool quite a bit prior to blending if using a countertop blender. Otherwise, the steam may push the lid off of the blender.
Use as directed per your recipe.
*Because some Better Than Bouillon bases are not gluten free, please read labels carefully.
**If you are omitting the caramel color, you may wish to consider only using 1/4 teaspoon turmeric.
If you wish to make this recipe the same color as you see in the photo, but without tomato paste, consider reducing the amount of turmeric and possibly increasing the amount of caramel color. Alternatively, consider adding a little paprika for color, though it may change the flavor (for the best, to me).
Feel free to replace the cornstarch with your favorite starch such as arrowroot, potato starch, or tapioca flour.