Last Updated on October 5, 2021 by Anne-Marie
This gluten free cream of mushroom soup is much tastier than anything you could find at even the best grocery stores.
Why this recipe works
It's super easy to make this creamy soup from scratch. Plus it takes a little time to do!
Serve gluten free cream of mushroom soup with a side salad and sandwiches for a quick lunch or dinner.
Or use it in this yummy Instant Pot Pork Chops Recipe or holiday green bean casserole.
How to make gluten free cream of mushroom soup
There's nothing tastier than homemade cream of mushroom soup! You'll enjoy making this easy recipe from scratch.
1. Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook for 3-5 minutes, until tender.
Remove the skillet from the stovetop and set it aside.
2. In a medium or large saucepan or Dutch oven, melt butter over medium-low heat.
3. Add the all-purpose flour and whisk until combined.
4. Add chicken broth and milk. Whisk until smooth for about 1 to 2 minutes.
5. Season with salt, black pepper, garlic powder, and onion powder. Stir to combine.
6. Bring soup to a simmer and cook until it begins to thicken, about 3-5 minutes.
7. Stir in the cooked mushrooms to the soup. Lower the heat. Serve while warm.
8. Store any leftovers in an airtight container in the fridge.
How to make gluten free mushroom soup
I prefer using a GF all-purpose flour blend rather than a single flour like almond flour. This type of blend has rice flour, xanthan gum, potato starch, etc. so it thickens the soup up just right.
Chicken broth: Make sure the broth (or chicken stock) you're using is also certified as gluten free on the label.
Many chicken stock and broth brands may have hidden sources of gluten, so always check.
What mushroom varieties can I use?
You can use white button mushrooms, cremini mushrooms, or baby Bellas
You should use fresh mushrooms not dried.
To save time, you can buy already sliced mushrooms at the store. Use any leftover mushrooms in a salad.
Can I make a vegan cream of mushroom soup?
Yes, you can make a vegan and dairy free cream of mushroom soup
Butter: Use a vegan buttery spread instead of regular butter.
Milk, half-and-half, or heavy cream: Use a non-dairy milk substitute like unsweetened soy milk, rice milk, coconut milk, or coconut cream. You can also use unsweetened almond milk if you don't have a nut allergy.
Broth: Instead of chicken broth, use a vegetable broth or vegetable stock.
Make sure you're using a brand that is certified as gluten free.
How to thicken mushroom soup
You may find that the soup isn't as creamy if you use a vegan, non-dairy milk substitute.
To remedy this, make a cornstarch slurry and add some nutritional yeast to thicken the homemade gluten free mushroom soup.
- Add 2 tablespoons of non-dairy milk to 2 tablespoons of cornstarch.
- Add the slurry to the soup.
- Add 1/4 cup to 1/2 cup nutritional yeast.
Can I make homemade gluten free cream of mushroom soup in advance?
I like to make this soup up ahead of time, like on the weekends when I have time to cook. I pour the creamy soup into a large airtight container and place it in the refrigerator to cool.
That way I already have soup for dinner made ahead of time. Then all I have to do is reheat the soup in bowls in the microwave and make a big, hearty salad. Easy!
Cream of mushroom soup lasts for a week in the fridge. (If my family doesn't eat it all first!)
Can I freeze mushroom soup?
Of course! There's nothing better than having a supply of this tasty mushroom soup recipe waiting to be heated up.
Next time you make this delicious soup, you may want to double the recipe to freeze half for later.
1. Store the soup. You can pour the soup into freezer-safe food storage containers.
Some people also like freezing soup in gallon Ziploc freezer bags. This can be a bit tricky to do. But then you can stack the frozen soup, which saves space.
To pour the soup into the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the soup into each bag.
(You can also have a helper hold the bag open for you.) Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags with a Sharpie.
2. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack them to save freezer space.
The soup should remain good for at least three months.
3. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you warm the soup up on the stovetop over medium heat or microwave it.
Can this be used as condensed cream of mushroom soup?
Condensed cream of mushroom soup is quite a bit thicker than this soup. So I wouldn't use it as a true substitution.
However, you can try making a much thicker, more condensed version by NOT ADDING the broth/stock. I'll leave it up to your judgment if it's thick enough.
You can also add a cornstarch slurry. (See the vegan section above.)
More amazing soup recipes
Check out some of our favorite recipes for soup:
Both are gluten free. The potato soup is a creamy soup made in a pressure cooker. The oyster soup is a rice milk cream soup that's dairy free.
Another great recipe is Instant Pot Vegetable Soup that can be made with leftover baby Bellas from this easy recipe or vegetables from your garden depending on the time of year.
- 1 1/2 teaspoon olive oil
- 1/2 cup mushrooms, sliced
- 1/2 cup butter (1 stick) or dairy-free butter substitute
- 6 tablespoons all-purpose gluten free flour
- 1 cup chicken broth or chicken stock
- 1 cup milk, half-and-half, heavy cream, or dairy-free milk substitute
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Heat olive oil in a skillet over medium heat. Add mushrooms. Cook for 3-5 minutes, until tender. Remove from heat and set aside.
- In a medium or large saucepan or Dutch oven, melt butter over medium-low heat.
- Add in flour and whisk together until well combined.
- Add chicken broth and milk. Whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder, and onion powder.
- Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
- Add cooked mushrooms. Stir to combine.
- Lower heat. Serve while warm.
- Store leftovers in an airtight container in the refrigerator.
Serving Size:1/2 cup
Amount Per Serving: Calories: 320Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 79mgSodium: 1065mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 5g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.