Thursday, November 1, 2012
Gluten-free mushroom soup from Progresso
The ingredient used to thicken this mushroom soup is corn starch. It takes a bit less corn starch than flour to thicken something so I am assuming it is not a bad thing for it to include that ingredient since some are sensitive to corn products.
But in the middle of my excitement I did notice a couple of things that dampened my enthusiasm and made me really think it was good for some people--but not so much for others.
The label warns that even though it is gluten free, it does contain milk, egg and soy products. I also noticed that it contains yeast--also a problem ingredient for some people. It has a whopping thirty-seven ingredients, many of which are milk and soy by-products.
If you compare the Campbell's, it only has 18 ingredients including mushrooms but also milk, soy and yeast but it doesn't appear to contain eggs.
I do think it is very good for anyone on a gluten-free-only diet since they can have green bean casserole, definitely an American favorite. However, for those on a more restricted diet, soups and soup starters are still a big problem.
Just a reminder--Progresso soups are not condensed, so don't add water.