Yum! Can this be used to make other "cream of" soups too?? I know I can't find cream of celery soup that is called for in some old family recipes I have.

Hi Kathy, Yes, I would assume this would do nicely with celery instead of mushroom. I've not made it myself (I'm just now convincing myself that it's okay to eat celery twice a year ). I would suggest replacing the 1 cup of mushrooms with about 3/4 cup diced celery. For the cream of mushroom soup, it is delicious on pasta -- I mix it with broccoli and served on gluten-free pasta. Also--good for casserole; but if you're storing it before use, it will really thicken/condense (garbanzo flour is...

Oooh, on biscuits! I can see this being very adaptable!

Thank you so much for this! I have been wanting a "cream of" recipe for the longest time. Can I use regular all purpose flour with this recipe?

Stacey -- You should be able to use regular flour. I have used a similar recipe for years and I always use regular wheat flour.

My son has celiac disease and have been looking for something to substitute for the cream soups that are in so many traditional recipes. I made this tonight to try it on green bean casserole minus the French onions and it was amazing. Way better than the can stuff! Thank you so much.

Glad you liked it Jill. How old is your son?

My son just turned 2 and was diagnosed at 18 months. I also have a 4yr old daughter that is dairy free. She can tolerate baked dairy pretty well, but we eliminate all other major dairy sources. Both of my children have also had severe GERD since birth. Jill

Oooh, now I wanna try green bean casserole! Glad it was a hit for your family Jill.

Jill, I'm so happy you enjoyed the recipe! It's great to hear feedback like that. --Melanie

I don't really know how to cook (thanks, food allergies, for making me learn!). How would I turn this into cream of chicken? Also, what kind of flour could I use if not using this recipe right away? (so it won't thicken so much)

To do cream of chicken, I normally saute onion and celery minced in the oil. Add the flour and blend that all up. Then instead of milk substitute, I use chicken stock. I generally use a rice flour blend - there is one called Kathy P's brown rice flour mix which is my go to. You can us? A commercial blend. I habe not tried it with garbanzo like this recioe. I use 1 tbsp fat, 1 tbsp flour, and 1 cup stock for a slightly thickened sauce. If I want it thicker, I go up to 1.5 tbsp fat/flour...

Couple of questions: 1) How long can this safely be stored in the fridge (i.e. could I make it this weekend and use it in a recipe Tuesday night?) 2) I suppose this could also be used as a base in a pot pie recipe for leftovers next weekend - if it does store, or can it be frozen? and 3) Does the coconut taste come through? (not a coconut fan...) I have never made a green bean casserole but now I want to try!

Hi Allison! I haven't made this recipe specifically, so I'm not sure on the storing or freezing of it, but I can answer your third question. We use the unsweetened coconut milk all the time--in the green SoDelicious box (the picture above shows the "original" SoDelicious coconut milk, which is slightly sweetened), in savory dishes like mac n' cheese, and mashed potatoes and we've never noticed a coconut flavor at all.

I don't find the green SoDe has a coconut flavor. I'm not a big fan of coconut flavor either, and that is my go to milk sub. I'm not sure how long it will store in the fridge. Some thickeners hold up better than others and I haven't use garbanzo flour. I find most times, if I use a gf flour mix, thickened things hold up pretty well or even get a little too thick and need to be thinned a little when I reheat it. I'd probably not keep it more than 3 days in the fridge. But that's more based on...

Thank you! Thank you! This was awesome in green bean casserole. I made a whole dairy free thanksgiving. I find it hard to tell my 5 year old (milk & peanut) he can't eat something and my husband loved it. It's his favorite and he said it was awesome. So if I could reach through the internet and hug you, I would.

Aw that's great that it made your day!

That's awesome, Tricia! You just made my day. Virtual hugs (((((hugs)))))

Hi, This looks like just what I am looking for, but do you know if I can jar this in my canner for future use?

This cannot be safely processed in a canner since it contains a thickener. You can try freezing it.

A few people mentioned freezing, curious if anyone has tried it and how it worked out?

I haven't frozen this particular recipe, but I have successfully frozen a version of cream of celery soup.

I can't speak to this recipe, but because we avoid corn, I make a corn free (but NOT safe for milk or wheat food allergies) version of condensed cream of mushroom soup, with cream and flour , and I freeze it very successfully. This is despite the fact that most freezer resources tell you that you can't freeze cream-based, flour-based sauces without a loss of taste or texture. True, if you were using this as cream of mushroom soup, you'd need to add more milk to adjust for the thickness of...

Thank you for sharing your cream of mushroom soup recipe! Our family will try it. Our daughter struggles with EoE and she is learning to cook before she goes away to college in a few years. This is perfect for helping to widen her selection.

Hope the recipe works for you @Nina3712 The thought of sending if your kid off to college is hard. Throw in managing food allergies and it's really scary! Teaching basic cooking skills and finding easy recipe is a great way to prepare them. My daughter is in her second year and manages well. But she has "easy" allergies to avoid. We have a number of members on the forums who have kids in college or are gearing up to send them in the next couple years. This is a search of topics about dorm...

Thank you @KathyP13 really appreciate the resource! Yes, it's very scary and my daughter has a difficult diet, avoiding wheat, dairy, eggs, treenuts, fish/shellfish, legumes, chicken and a host of individual produce since she has EoE and OAS. Some produce is ok if she cooks it and breaks down the protein, but others even after being cooked, is difficult. Lots of fresh fruits not ok except organic berries and apples. She was just scoped and her lower esophagus is hardening We go for follow up...

Hi Nina, Welcome to KFA. . Glad to have you. I can certainly understand why you're concerned about college. We'll be there in a few years with our oldest. I would suggest that you start a new topic in our gi disorders forum -https://community.kidswithfoodallergies.org/forum/gastrointestinal-disorders. We have awesome members on our community and they should be able to give you some tips.

We made the soup today! Yum, yum my daughter loves it and it is delish! She is so happy. She added salt and pepper to her taste at the end. Thank you so much !

Jen, thank you so very much for the link *hugs* My daughter and I will check out the link (she plans to set up a profile soon; bombarded with her st the moment) and then we will read the thread you so kindly shared, and make a post to see what experiences others have had. Grateful to you!

Yum! Glad it was tasty! You may want to try freezing it. I haven't frozen this version with the garbanzo flour.

This sounds easy to prepare & delish based on everyone's comments below! Just wondering if this might also work to make "cream of leek" soup? Thanks to my sulfite allergy I haven't been able to find a safe version & it's a soup my Great Aunt used to serve when I was small (~ 7y/o) so of course never thought to get her recipe back then...

@allergic rver , yes, it will work for other "cream of" soup options as well. You may need to adjust the liquid a bit as your leeks may not release as much liquid as mushrooms do, so just add a bit more if needed. Definitely let us know how it turns out and post pics!