DIY Home Made Cream of Celery, Mushroom, or Chicken Soup MSG free, Gluten Free

Posted by on Thursday, October 3rd, 2013

Cream-of-Veggie-Soup

For those who need to avoid toxic additives such as MSG or who have adopted a Gluten Free lifestyle, this recipe was created with you in mind.  I have found that all the store brands and name brands of soup I typically use in cooking not only contain MSG but also wheat.  I can usually whip up a batch of cream soup in 10 minutes and easily vary the flavor from mushroom to celery to chicken with a few tweaks.  Here’s how:

  • 2 Tablespoons real butter
  • 1 12 oz can evaporated milk (can also substitute unsweet coconut or almond milk)
  • 2 Tablespoons cornstarch
  • 1/2 cup water
  • 1 EDWARD & SONS bullion cube ( NOT BEEF for cream of mushroom soup, NOT CHICKEN for cream of chicken soup  or LOW SODIUM VEGETABLE for cream of celery soup)
  • See list below for items needed to make different variations
  • 1 teaspoon course ground black pepper

In a medium saucepan over medium heat, melt the butter and add the evaporated milk.  While milk is heating, quickly place the 2 Tablespoons of corn starch in a pint jar and add the water. Place lid on jar and shake well until corn starch is well dissolved in the water.  Add the water to the warm butter/milk mixture along with the bullion cube and suggested ingredients listed below, and pepper. Use a wire whisk to constantly stir the mixture until it reaches desired consistency.  Remove from soup from heat.  Soup can be used right away in recipes for best results or stored in a jar in the refrigerator for 2 days. Makes approximately 2 cups of cream soup.

To make Cream of Chicken Soup:

Use EDWARDS & SONS NOT CHICKEN bullion cube plus 1/2 teaspoon poultry seasoning, 1/2 teaspoon celery salt, and 1/4 cup drained canned chicken if desired.

To make Cream of Mushroon Soup:

Use EDWARDS & SONS NOT BEEF bullion cube plus 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 cup diced/chopped mushrooms

To make Cream of Celery Soup:

Use EDWARDS & SONS LOW SODIUM VEGETABLE bullion cube plus 1/2 teaspoon celery salt, 1/2 teaspoon onion powder, and 1/4 cup finely chopped celery.

Filed in Miscellaneous | 4 responses so far

4 Responses to “DIY Home Made Cream of Celery, Mushroom, or Chicken Soup MSG free, Gluten Free”

  1. Dianeon 13 Oct 2013 at 4:18 pm 1

    Yum I want more of your recipes

  2. jill bryanton 10 Nov 2013 at 4:45 am 2

    What can you use in place of real butter if you are not using animal products? Thanks

  3. Taraon 12 Nov 2013 at 4:37 am 3

    Jill organic coconut oil is a good replacement for butter in equal portions. Also grape seed oil works well too.

  4. Kathyon 17 Nov 2013 at 3:10 pm 4

    This mushroom soup is so delicious my husband fought me for it when I was trying to use it in a casserole dish!

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