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Cream of Mushroom Soup without MSG

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mamaleh Dec 8, 2010 11:07 AM

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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    Prettypoodle RE: mamaleh Dec 8, 2010 11:43 AM

    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. weinstein5 RE: mamaleh Dec 8, 2010 12:10 PM

      I have used this as replacement - http://www.imaginefoods.com/content/n... - under OU supervision

      1 Reply
      1. re: weinstein5
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        mamaleh RE: weinstein5 Dec 8, 2010 02:18 PM

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

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        GilaB RE: mamaleh Dec 8, 2010 02:48 PM

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

        11 Replies
        1. re: GilaB
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          mamaleh RE: GilaB Dec 8, 2010 02:55 PM

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

          1. re: mamaleh
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            cheesecake17 RE: mamaleh Dec 9, 2010 05:45 AM

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

            1. re: cheesecake17
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              mamaleh RE: cheesecake17 Dec 9, 2010 06:59 AM

              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
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                cheesecake17 RE: mamaleh Dec 9, 2010 07:05 AM

                Hope it works out!

                1. re: mamaleh
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                  dckosher RE: mamaleh Dec 17, 2010 08:28 AM

                  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
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                    mamaleh RE: dckosher Dec 20, 2010 04:29 PM

                    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.

                    1. re: mamaleh
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                      cheesecake17 RE: mamaleh Dec 21, 2010 05:03 AM

                      happy it worked out!

                  2. re: mamaleh
                    The Professor RE: mamaleh Dec 17, 2010 08:59 AM

                    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 soup...it'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
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                      cheesecake17 RE: The Professor Dec 17, 2010 09:05 AM

                      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
                        The Professor RE: cheesecake17 Dec 20, 2010 08:41 AM

                        Interesting. I have not found that to be the case at all...in 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
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                          cheesecake17 RE: The Professor Dec 20, 2010 08:49 AM

                          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!!

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