Finding Campbell's Gluten-Free Cream of Mushroom Soup in Canada

If you're celiac in Canada, you already know this frustration: Campbell's Gluten-Free Cream of Mushroom Soup is not sold here.

Campbell's Canada discontinued (and later confirmed they have no plans to produce) a gluten-free condensed version for our market, which leaves a big gap for people who rely on it for casseroles, slow-cooker recipes, and holiday dishes.

Meanwhile, just across the border, US stores carry it regularly — usually the Campbell's Condensed Gluten Free Cream of Mushroom in the 10.5 oz can.

That's why so many Canadian celiacs make the trip.

Why the US Border Run?

In the Seattle / Bellingham / Everett area (and similar border towns), it's commonly found at:

Fred Meyer
Safeway
QFC
Target
Walmart US

Typical US price: $1.99–$3.29 USD per can, depending on the store and sales.

It's clearly labelled "Gluten Free" and uses rice flour instead of wheat.

Campbell's US Ingredient List (as of 2025)

Mushrooms, Modified Cornstarch, Vegetable Oil, Rice Flour, Cream, Whey, Salt, Soy Protein Concentrate, Dehydrated Onions, Flavouring, Garlic, Water

Always check labels — Campbell's occasionally reformulates.

Bringing It Back to Canada

Shelf-stable packaged foods for personal use are allowed at the border. Declare it, keep it in the original packaging, and you're fine. Many Canadians already cross-border shop for groceries, and gluten-free items are a common reason.

For people with celiac disease, stocking up makes sense — not because it's "funny," but because it's practical. When you finally find a safe, reliable ingredient, you don't want to run out.

When You Can't Get to the Border: Homemade GF Cream of Mushroom

This recipe is meant to replace one 10.5 oz Campbell's condensed can in casseroles, crockpot meals, and baked dishes.

20 minutes

Makes 1 "can" equivalent

Easy

Ingredients

2 cups finely chopped mushrooms (white or cremini)
3 tbsp butter
3 tbsp gluten-free 1:1 flour
1 cup gluten-free chicken broth (or veggie broth)
1 cup milk or dairy-free milk
½ tsp salt
¼ tsp pepper
¼ tsp onion powder
Optional: ¼ tsp garlic powder

Instructions

Sauté the mushrooms: Cook the mushrooms in butter until softened and most moisture evaporates (5–7 minutes).
Add flour: Sprinkle the GF flour over the mushrooms and stir to form a paste. Cook 1–2 minutes.
Whisk in broth: Add the broth gradually, whisking until smooth and slightly thickened.
Add milk: Pour in the milk and continue whisking until the mixture becomes thick and condensed (5–8 minutes).
Season: Add salt, pepper, onion powder, and garlic powder if using.
Store: Use immediately, refrigerate up to 4 days, or freeze for up to 3 months.

Texture Note: This recipe is intentionally thick, just like the canned version, so it behaves the same way in baked recipes.

Kitchen Essentials for GF Cooking

If you're cooking gluten-free regularly, a few good tools make life easier. Here's what we actually use:

Instant Pot Duo Plus 6-Quart

Perfect for GF soups, stews, and one-pot meals. The "set and forget" nature means no cross-contamination from stirring with shared utensils.

Ninja Foodi Air Fryer

Great for crispy GF breaded foods. The basket is easy to clean thoroughly — important when you need to avoid gluten residue.

Lodge Cast Iron Skillet

Dedicated GF skillet. Cast iron holds seasoning well, but if you're strict celiac, having one that's never touched gluten is peace of mind.

OXO Good Grips Whisk

Essential for smooth GF sauces. The sealed handle means no flour gets trapped inside — a problem with cheaper whisks.

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