Gluten-Free Palate
menu icon
search icon
×
You are here: Home / Recipes / Main Dishes / Gluten-Free Cream of Mushroom Soup

Gluten-Free Cream of Mushroom Soup

By 34 Comments

Don't forget to save this for later!

By / Last Modified On April 19, 2023

Jump to Recipe

A simple, yet creamy and velvety gluten-free cream of mushroom soup using minimal ingredients. Take a bite into this mushroom goodness faster than you think with this quick recipe and the added bonus of no nasties. 

This gluten-free cream of mushroom soup is wonderful on its own and it can also be used in your favorite casseroles.

Looking for more tasty gluten-free soups? Here are some of our favorites, this gluten-free cream of chicken soup or this simple gluten-free tomato soup. Our hearty gluten-free clam chowder is always a crowd-pleaser.

gluten-free cream of mushroom soup in a white bowl

GLUTEN-FREE CREAM OF MUSHROOM SOUP RECIPE

It's super inexpensive to make the best gluten-free cream of mushroom soup from scratch. There are only a few ingredients, and you can freeze this gluten-free cream of mushroom soup recipe too.

Use it in this gluten-free green bean casserole recipe or your new favorite recipe at dinner time, this gluten-free vegan mushroom stroganoff.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE CREAM OF MUSHROOM SOUP

Quick and easy to make - With only a few ingredients, this gluten-free cream of mushroom soup is super easy to make. 

Versatile - Enjoy it as a soup for dinner or it makes the perfect gluten-free substitute for cream of mushroom soup. So, why not make a double batch and freeze it for use in your favorite casseroles.

Budget-friendly - With a handful of ingredients this makes a frugal but comforting meal.

GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

You’ve successfully signed up! Check your email for details.

No nasties - Making this gluten-free soup from scratch removes additives, sodium, and chemicals.

a close up of gluten-free cream of mushroom soup in a white bowl

Ingredients in Gluten-Free Cream of Mushroom Soup

Butter - If you are dairy-free consider using a dairy-free butter or olive oil.

Mushrooms - Baby bella mushrooms, portobello mushrooms, oyster mushrooms, and shiitake mushrooms all work when making gluten-free cream of mushroom soup.

Onion - Use fresh onion (not dehydrated) for the best flavor. You can also use shallots to mix it up.

Garlic - Fresh garlic works best but if you're in a pinch you can use garlic powder. One teaspoon should do the trick.

Gluten-Free Flour - I use my gluten-free flour blend or Bob's Red Mill 1-to-1. You can also use 4 tablespoons of cornstarch instead of gluten-free flour.

Broth - Chicken, Beef, and Veggie all work great.

Heavy Cream - If you can't do dairy, you can use a high-fat dairy-free alternative. Plain flavors work best.

Salt and Pepper - This is to taste. You can also add in fresh herbs for a larger flavor profile.

If you have any questions about making Gluten-Free Cream of Mushroom Soup, please leave a comment and we will get back to you as soon as possible.

A collage of six photos showing how to make gluten-free cream of mushroom soup.

HOW TO MAKE GLUTEN-FREE CREAM OF MUSHROOM SOUP

  1. In a large saucepan, heat butter over medium-high heat. Add the mushrooms, onion, and garlic to the pan and until the onions and sauté them until the mushrooms are tender.
  2. In a medium mixing bowl, whisk 1 can of broth and the gluten-free flour until smooth.
  3. Add the broth mixture to the pan and stir until combined. Stir in the remaining can of broth.
  4. Bring to a boil. Reduce the heat to low and stir in the heavy cream. Simmer uncovered for 10-15 minutes, stirring often. Continue to stir until thick.
  5. Remove the pan from the heat and add salt and pepper to taste.
  6. Stir until combined. Let the soup cool for 10 minutes before serving.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

a spoon with a bite of gluten-free cream of mushroom soup

WHAT TYPES OF MUSHROOMS CAN I USE IN GLUTEN-FREE CREAM OF MUSHROOM SOUP?

Baby Bella mushrooms, portobello mushrooms, oyster mushrooms, and shiitake mushrooms all work when making gluten-free cream of mushroom soup. If you can't find any of these at the store, you can use whichever mushrooms are available, even button mushrooms.

IS CREAM OF MUSHROOM SOUP GLUTEN-FREE?

Most store-bought cream of mushroom soups are not gluten-free. They use wheat as a thickener. There are a few store-bought brands that use gluten-free alternatives to thicken the soup.

DO THEY SELL GLUTEN-FREE CREAM OF MUSHROOM SOUP?

Yes, you can find store-bought gluten-free cream of mushroom soup. It is, however, hard to find. But here are some options you can order online:

IS CAMPBELL'S CREAM MUSHROOM SOUP GLUTEN-FREE?

At the time of writing, there was no gluten-free Campbell's cream of mushroom soup.

DOES CREAM OF MUSHROOM SOUP HAVE DAIRY IN IT?

Yes, it does, but you can substitute the cream and butter. For the butter consider using a dairy-free butter or olive oil. For the cream use a high-fat dairy-free alternative. Plain flavors work best.

HOW CAN I USE THIS GLUTEN-FREE CREAM OF MUSHROOM SOUP IN OTHER RECIPES?

To use this recipe in a casserole or dish that calls for gluten-free mushroom soup you'll need to make a slight adjustment. Instead of adding the second can of broth, leave it out. This will create a thicker soup that is similar to concentrate.

Measure out your soup per your recipe. If your recipe calls for one can of gluten-free cream of mushroom soup, you can add about two cups of your concentrate gluten-free cream of mushroom soup. 

CAN I MAKE THIS GLUTEN-FREE CREAM OF MUSHROOM SOUP AHEAD OF TIME?

Yes, you can. Make it on the day you want to and then simply place it in an airtight container in the refrigerator. Make sure to use it within 2-3 days. Alternatively, freeze it for 3 months and defrost it when you want to use it. 

CAN I FREEZE GLUTEN-FREE CREAM OF MUSHROOM SOUP?

Yes, you can freeze this soup. Let it cool for no longer than 2 hours. Then transfer it into an airtight container and freeze it for up to 3 months.

WHAT CAN I SERVE WITH THIS HOMEMADE GLUTEN-FREE SOUP?

Salad - Soup and salad are always a perfect combination. 

Toppings - Give these crunchy gluten-free croutons a try. 

Bread - Bread is always a winner to dunk in that delicious mushroom goodness. Try this tangy, chewy, gluten-free homemade sourdough bread, homemade gluten-free bread recipe or this garlicky, toasted gluten-free garlic bread.

Two bowls of gluten-free cream of mushroom soup next to a stripe towel.

Yield: 6 cups

Gluten-Free Cream of Mushroom Soup

gluten free cream of mushroom soup in a white bowl

A simple, yet creamy and velvety gluten-free cream of mushroom soup using minimal ingredients. Take a bite into this mushroom goodness faster than you think with this quick recipe and it has no nasties. 

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • 2 tablespoons butter (or two tablespoons of oil)
  • ½ pound (8 oz.) fresh mushrooms, sliced
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 6 tablespoons all-purpose gluten-free flour blend
  • 2 cans (14.5 ounces each) chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • optional: fresh herbs for garnish

Instructions

  1. In a large saucepan, heat butter over medium-high heat.
  2. Add the mushrooms, onion, and garlic to the pan and until the onions and sauté them until the mushrooms are tender.
  3. In a medium mixing bowl, whisk 1 can of broth and the gluten free flour until smooth.
  4. Add the broth mixture to the pan and stir until combined.
  5. Stir in the remaining can of broth.
  6. Bring to a boil. Reduce the heat to low and stir in the heavy cream. Simmer uncovered for 10-15 minutes, stirring often. Continue to stir until thick.
  7. Remove the pan from the heat and add salt and pepper to taste.
  8. Let the soup cool for 10 minutes before serving.

Notes

      • Store in the refrigerator in an airtight container for up to 3 days or freeze it for up to 3 months.
      • This soup is great for recipes like casseroles that call for gluten-free cream of mushroom soup in them.
      • If you are using this soup in a casserole. Omit 1 can of broth.
      • Use dairy-free butter and a high fat plain flavored dairy-free milk to make this dairy-free.
      • You can use your mushroom of choice.
      • If you don't have garlic, you can use garlic powder.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 209Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 205mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

© Gluten-Free Palate
Cuisine: American / Category: Main Dishes
Did you make this gluten-free cream of mushroom soup recipe? Please leave me a comment below and let me know what you thought.
Thanks for sharing!
«
»

GET A FREE RECIPE EBOOK FOR SUBSCRIBING!

Related Posts

Note on Questions and Comments: All comments and questions are answered in the order they are received. I aim to answer all questions within 48 hours. There may be a delay on weekends and holidays.

Reader Interactions

Comments

  1. Just want to say your blog and recipes are always my favorite!! Thank you!!

    Reply

    • Thank you Melissa! I am so glad.

      Best,
      Chrystal

      Reply

      • If I want to make this for a green bean casserole that traditionally asks for the soup concentrate and added milk. Would I still use the added milk?

        Reply

        • You can use this in place of the can of mushroom soup, but don't add additional milk. I would start with about 2 cups of this soup and if you like it with more, you can add more of this soup.

          Best,
          Chrystal

          Reply

        • Hi
          What type of high fat alternative can I use as I’m dairy free. Do you mean line coconut yogurt or milk?

          Reply

          • Hi Dori,
            Yes, you can use heavy coconut cream in place of the heavy cream, and dairy free butter.

            Best,
            Chrystal

      • Hi! What are the little green garnishes on top? Thanks in advance!

        Reply

        • A little bit of chopped thyme 🙂 You can use your favorite garnish or leave it off.

          Best,
          Chrystal

          Reply

          • By using cornstarch to thicken soup , won’t the soup turn to a jelly like substance after ?

          • Hi Ralph! Yes, after refrigeration the soup will gel a bit. Warming it up will bring it back to normal though!

    • I would love an oven recipe for gf bread that is not heavy or dense. Need to avoid quinoa to hard on the digestion.

      Thanks

      Reply

  2. I love your recipes! ❤️

    Reply

    • Thank you Marcia. I'm glad I am able to help by developing recipes you love.

      Best,
      Chrystal

      Reply

  3. I'm not sure why it took me so long to find your blog, but I'm so glad I have found it! Do you think full fat coconut milk would make an ok substitute for the cream? (I know it would change the flavor...I'm just trying to eat less dairy and hub is lactose intolerant.)

    Thanks!

    Reply

    • Hi Christina,
      I'm not sure. I haven't tried full fat coconut milk in tis recipe. I would imagine it would work, but yes, add a strong coconut flavor.

      Best,
      Chrystal

      Reply

      • What is a high-fat non-dairy milk alternative that you would recommend?

        Reply

        • Coconut milk or cashew milk.

          Best,
          Chrystal

          Reply

    • Can I make this and freeze it?

      Reply

      • Yes.

        Best,
        Chrystal

        Reply

  4. How do you store this?

    Reply

    • You can refrigerate this soup for up to 3-4 days.

      Best,
      Chrystal

      Reply

  5. Do you think I can use regular almond milk for this recipe? I’m not supposed to eat cashews and I’d rather not have the coconut flavour of coconut milk.

    Reply

    • I am not sure if almond milk would work. I would imagine it would but it may not be a thick and creamy.

      Best,
      Chrystal

      Reply

  6. Hi, the recipe sounds great. I only have 2% milk on hand. I know the soup won’t be as creamy / rich if I make this substitution, but it should be okay otherwise, right? Any benefit to adding sour cream ir some other higher fat dairy? If so, please advise on how much/ how to use. Thanks!

    Reply

    • You can use 2% and add some sour cream near the end, to make it creamier 🙂 Maybe add 2-3 tablespoons to start (just stir it in at the end) and you can always add more if needed.

      Best,
      Chrystal

      Reply

  7. Holy moly!! Better than Campbell’s!! Can’t wait to use this condensed version for my Thanksgiving green bean casserole! A big win for those with celiac disease! Thank you!!

    Reply

    • It's a pleasure Kelly.

      Reply

  8. My first Thanksgiving that I had to make gluten free for my son. His absolute favorite side dish is green bean casserole. I had no idea how I was going to make this dish. I took a chance on this recipe and not only did he love it, but we all did!! I will never use cream of mushroom in a can again. This was super easy to make, comes together very quickly, and it is scrumptious!! Although we are not huge fans of mushrooms, we ate the left over soup because it is soo good!! Thank you very much for this recipe. You saved Thanksgiving dinner for my son and made me look like the hero!! From now on, it will be our go-to for anything we need the cream of mushroom for and it is our new favorite creamy, warm & cozy, soup!!

    Reply

    • Happy Thanksgiving, great Kimberly. Glad you enjoyed the recipe.

      Reply

    • Wow, just made this soup ad it is delicious!! And super easy to make, will absolutely be making this regularly.

      Reply

      • That's fantastic to hear, Nancy! I'm thrilled that you found the soup delicious and easy to make. It's always wonderful when you discover a recipe that becomes a regular favorite.

        Reply

  9. Made this due to my son-in-law who needs to eat G-F and I wanted to make green bean casserole. I was going to make another recipe but after seeing how many 5-star reviews this had, I made this instead. Using salt didn't bring up the flavor so I added a dash of seasoned salt, which made all the difference. Sending the recipe to my son-in-law.

    Reply

    • Hi Virginia,

      I'm sure your son-in-law will appreciate receiving the recipe, especially since it caters to his dietary requirements. Happy cooking!

      Reply

Leave a Question or Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe