Campbell's Condensed Gluten Free Cream of Mushroom Soup, 10.5 oz Can

Soup usually has tons of salt. To find a soup with no added salt is amazing. It is mild tasting as with no added salt, the sodium content is around 55 mg a serving but this provides the opportunity to add your favorite seasonings, from Mrs Dash to your complex personal mix. Price is reasonable as well.

Great tasting and used in many of our recipes. Finally Gluten Free version that tastes the same as the regular soup.

OK, I have to have Gluten Free, so this and the Campbell's Gluten Free Cream of CHicken are my G0-To Cream Soups. I use them for a lot of things. I only use them for soup, as far as to Flavor my homemade soups.The one thing I don't like about it, is the Sodium Content. However, when using it, it makes a LOT of servings and if I'm careful about the rest of my sodium, it's not so bad. If you're going to eat the entire can yourself, as soup, then it's way too much sodium. But, to be fair, most soups are way too much sodium. That's why I usually make my own soups, stews and chilis.One thing I LOVE to use it in, is CASSEROLES.* I'll take leftover Chicken or Pork (sometimes cooked ground turkey or beef).* Then add Cubed Zucchini, Summer Squash, Mixed Frozen Vegetables, any types of vegetables.* Mix one can of the Gluten Free Cream of Mushroom or Cream of Chicken Soup and One Cup of Sour Cream together.* Stir the Sour Cream And Soup together with the Cubed or Shredded Chicken or Pork in a big casserole dish.* Top it with either any flavor packet of Instant Potatoes or Broken Potato Chips.* On Top of that, break up a few tablespoons of butter in small pieces all over the top.* Then cover it all with your choice of Shredded Cheese (optional)* Cover with foil and heat in 400 degree oven for 30 minutes.* Take off foil and cook another 10 to 15 minutes, until top is brown.* Let sit at least 10 minutes, before servingI recommend this product and its counterpart, "Campbell's Cream of Chicken". Thank you for reading my review.

We have an old family recipe which we call "macaroni and tuna," a simple stovetop dish made with pasta, cream of mushroom soup and tuna. I grew up with it and served it to my kids. Recently I had to go gluten free. Getting good gluten-free pasta is easy (my favorite is brown rice pasta by Tinkyada), but when we tried Progresso gluten free cream of mushroom it was gross. On a whim I looked up Campbell's gluten-free cream of mushroom and was surprised it exists (didn't exist when I was gluten free several years ago - yeah I went back on gluten for awhile but that's another story). Anyway, couldn't find it locally but here on amazon it's only $1/can and it's SO good. My son even said it's better than the gluten version, and I agree! Hope you like it too. They also make gluten-free cream of chicken, which you can add pasta and chicken chunks too, or even broccoli.

Good value. Better priced than the local grocery store. However, every time I order I get one very dented can.

We use Campbell's creamy soups for many of our recipes and I have been sad for years that we couldn't make them for our kids who have Celiacs Disease, so they can't have gluten. I have tried other gluten free soups but the recipes turn out to taste horrible. I am so excited to find these soups. They taste like the regular ones do. I use them the same way I use the regular soups. They are of great quality and the cans are the same size as normal. They are perfect to use, the same as nongluten-free. I also eat the gluten free cream of mushroom plain, as just a soup, the same way I do the regular soup.

Tastes exactly the same! I’m Canadian, and we don’t have GF mushroom soup here. This GF mushroom soup literally tasted like Campbell’s mushroom soup used to taste in Canada when I was a kid. A taste I’ve definitely missed.

One can after another and it’s gone so quick.