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Dec 8, 2010 11:07 AM

Cream of Mushroom Soup without MSG

Any kosher varieties out there without MSG that would work in tuna noodle casserole? My kids keep bugging me to make it. Does anyone have a recipe that could use MimicCreme instead?

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  1. Not sure where you are but GIANT (PA) brand is off your list now - I just hecked a can. I know WalMArt makes a kosher version - maybe try there. Good luck!

    1. I have used this as replacement - - under OU supervision

      1 Reply
      1. re: weinstein5

        I've tried that one, but it doesn't have the creaminess of the condensed canned ones.

      2. Why use MimicCreme - isn't cream of mushroom soup dairy anyway? Use real cream.

        11 Replies
        1. re: GilaB

          I could use regular cream. I figured I could use MimicCreme to cut down on the fat.

          1. re: mamaleh

            What about evaporated skim milk? Lots of people use it instead of cream.

            1. re: cheesecake17

              That's a great idea. Thanks! Maybe I'll try the Imagine Foods Mushroom Soup and add evaporated skim milk instead of regular milk.

                1. re: mamaleh

                  If you end up trying it, would you mind reporting back about whether it works or not? MSG gives me headaches, and I'd love to be able to make tuna casserole again.

                  1. re: dckosher

                    It worked pretty well. I added a little portabello mushroom soup to the condensed milk and then mixed it together before adding it to the casserole. I was careful to make sure I added only a little mushroom soup so it stayed nice and thick. I also added some sauteed mushrooms and some extra salt. Thanks, cheesecake 17.

                  2. re: mamaleh

                    I think you should use at least a little real cream in there too. It provides a taste that evaporated milks just won't deliver. You don't even ned to go overboard with the cream.

                    Also, not sure why you're bothering with any canned mushroom's so easy to make some up from scratch with the advantage of knowing exactly what's going into it. There are commercial soups out there that state "no msg" but list yeast extract as one of the ingredients...just another way of delivering the 'umami' tasting glutamates.

                    I've whipped up a pot of C.O.M. soup from scratch in less than 15 minutes. And the result can be used for cooking other dishes, just as you would with a canned soup. Only it will be better.

                    1. re: The Professor

                      Homemade cream of mushroom soup doesn't have the same texture as the canned version.. which I think is condensed or semi-condensed

                      1. re: cheesecake17

                        Interesting. I have not found that to be the case at my experience the texture is identical. If you are using the canned stuff in its condensed state, it would be thicker of course, but you can use homemade just as effectively if it is 'cooked down' (that is, after all, how they make the condensed stuff).

                        1. re: The Professor

                          When I think of condensed soup, the texture I think of is mayo.

                          But, that's just an opnion from someone who never uses the stuff!!