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Most canned cream of mushroom has wheat flour in it. You can make your own at home really easily–and it can be lactose and corn-free as well.

Ingredients:

Eight ounces of fresh mushrooms

1 1/2 cups of whole milk (I used the lactose-free version.)

1/2 teaspoon dried garlic (Use McCormick.  Their single ingredient spices are gluten-free.)

1 1/2 teaspoons dried chives

1 teaspoon pepper

dash of salt.

Kitchen apparati:

cutting board

chopping knife (My favorite knife came from a Chinese grocery; it’s very strong, tempered steel, but it didn’t cost much.)

blender

microwave

microwave-safe cooking vessel (In my case, a large porcelain bowl.)

wooden spoon, for stirring

heat safe ladle

Directions:

Wash and chop up the mushrooms.  Put the mushrooms and the milk in a blender.  Mix on the “puree” setting for about a minute.  Pour the mushroom and milk mixture into the microwave safe dish. Add the spices.  Microwave on the “High” setting, for about ten minutes, stopping about every three or four minutes to mix the soup.

Cost:  About $3.50 for three cups.