Comments on: Gluten-Free Mushroom Soup & Eggs on Toast

By: mindful bird

mindful bird — Mon, 20 Sep 2021 18:06:22 +0000

Our family rated this dish as a perfect rainy day lunch. Fast forward 25-35 years and I couldn’t even convince my children to try it. I think the difference between when we were growing up and then was the fact that we were more accustomed to having gravies, casseroles and stews as a means of our parents working vegetables into any dish they could for nutritional values. By the time I raised my own, offering them pure, home-ground vegetables puréed or even small, raw vegetable snacks, their taste buds were adverse to mushy, runny, dishes where everything fused into one collective taste. Fortunately I enjoy it all, and make it on occasion when home alone.

By: Kristin Dennis

Kristin Dennis — Mon, 20 Sep 2021 18:05:50 +0000

I love this dish. My Swedish relatives fed it to me as a child and I still have cravings today. I have found a delicious gluten free bread that works well with this recipe and gluten free condensed mushroom soup. Yummy. Yes if I had the time I would make everything from scratch but that’s just not going to happen right now. I also, have never met anyone outside my family that knows or likes this dish. Dinner tonight, yum!

By: Chris Sallek

Chris Sallek — Mon, 20 Sep 2021 18:05:22 +0000

I loved this as a kid (born mid-1950s) and still do today. However, I'm pretty sure that I have Celiac's so I hope to try this recipe soon. I'm from Michigan but my mother was born in South Dakota and her mother was from Minnesota so it COULD be a regional thing.