The time has come when you start thinking about that green bean casserole. Traditionally, people use Campell’s cream of mushroom soup in making it. Let’s take a look at the ingredients in Campbell’s Cream of Mushroom Soup:
WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.
Wow. I was surprised to see so many soy products in this. Not to mention the MSG. Since it also contains wheat flour, it’s not gluten free. My recipe is very simple and happens to be gluten free as well.
Clean Eating Cream of Mushroom Soup
In a blender, combine all the ingredients except the arrowroot. Blend well and transfer to a sauce pan. Add in the arrowroot and cook on medium heat for about 5-10 minutes just to let the flavors develop. Refrigerate for later or even freeze it. This recipe makes about 2 cups. Enjoy!