Erin’s Recipe Rundown
Texture: Creamy, perfect thickness for a base soup.
Taste: Savory and flavorful, better than the canned stuff.
Ease: Easy to make with basic ingredients. Versatile base for many recipes!
Top Tips: One batch is equal to one can of condensed soup making it an easy substitution for the base soup in your favorite recipes.
Recommended GF Flour: None! I use gluten-free cornstarch to thicken this soup instead of flour like the typical canned version.
Would I make these again? Yes! This recipe is my go-to anytime I’m making a recipe that calls for cream of mushroom soup.
xoxo erin
Once you try this recipe, you’ll never go back to the canned stuff! This homemade gluten-free cream of mushroom soup makes the perfect base for meat dishes, sauces, gluten free soups, pasta dishes, and so much more. You can even make it dairy-free!
Here are even more creamy recipes for all of your favorite comfort foods. Check out this gluten-free cream of chicken soup plus this gluten-free roux and this gluten-free bechamel sauce.
Featured Comment
From Susan: “Wonderful recipe! Simple to prepare. Used portabellas and other mushrooms to give it a deep woodsy flavor, like the taste I remember when my father and I would bring home wild ones and cook them up. Thank you for posting. We all love it!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Cream of Mushroom Soup
- Make-Ahead/Storage Instructions
- Is Campbell’s cream of mushroom soup gluten-free?
- Is Progresso cream of mushroom soup gluten-free?
- Can I make this cream of mushroom soup dairy-free/vegan?
- More Comfort Food Recipes
- Gluten-Free Cream of Mushroom Soup Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free cream of mushroom soup. Jump to the recipe below for the exact measurements.
- Butter: I like to use unsalted butter for this recipe. You can also use vegan butter or olive oil if you want to make the recipe dairy-free.
- Shallot: Shallots are like a milder, sweeter version of onions. They’re the perfect aromatic for this soup!
- Mushrooms: You can use white button, brown, portobello, or even baby bella mushrooms for this gluten-free soup.
- Chicken stock: You can use homemade chicken stock or store-bought chicken broth — just make sure it’s gluten-free! To make the soup vegan, use vegetable broth.
- Seasoning: Seasoning like onion powder, garlic powder, paprika, sea salt, and black pepper give this soup the best flavor!
- Milk: No need for heavy cream or evaporated milk! Whole milk creates a great creamy consistency for this recipe. You can make it dairy-free by using unsweetened almond milk or cashew milk, but I wouldn’t recommend using coconut milk or oat milk.
- Cornstarch: Cornstarch is an important ingredient for thickening the base of this soup. I recommend it over gluten-free flour for best results with this recipe.
How to Make Gluten-Free Cream of Mushroom Soup
Here’s an overview of how to make this soup. You can jump to the recipe for the full instructions!
- In a saucepan: Cook the butter, shallot and mushrooms over medium-high heat for 7-9 minutes. You want the mushrooms softened and to have released most of their liquid.
- Whisk: Whisk the milk and cornstarch in a separate bowl or measuring cup. The goal is a smooth consistency.
- Simmer: Back in the saucepan, add the chicken stock and all the spices and bring it to a simmer over medium heat.
- Whisk vigorously: Stirring constantly, slowly add the milk/cornstarch mixture into the simmering stock.
- Continue to stir: Keep stirring for about 3-4 minutes. Look for the mixture to bubble and thicken to know when to stop.
- Remove and season: Remove from the heat and season to taste with more salt and pepper. I usually add a pinch more of each!
Make-Ahead/Storage Instructions
Make-Ahead: This soup can be made up to one week ahead!
To Store: Allow the soup to cool to room temperature, then store in a Mason jar or airtight container for up to 7 days. Add this savory base of mushrooms to recipes throughout the week!
Is Campbell’s cream of mushroom soup gluten-free?
No. Campbell’s Cream of Mushroom soup is not gluten-free. It contains wheat flour which contains gluten.
Is Progresso cream of mushroom soup gluten-free?
Yes, according to the product packaging, Progresso Cream of Mushroom soup is labeled as gluten-free and vegetarian.
Can I make this cream of mushroom soup dairy-free/vegan?
Absolutely! Use unsweetened almond milk or cashew milk, instead of whole milk to make it dairy-free. I wouldn’t recommend using the vanilla-flavored dairy-free milk.
To make it vegan, swap out the whole milk for almond or cashew milk and then use vegetable broth in place of the chicken stock.
Gluten-Free Cream of Mushroom Soup
Ingredients
- 2 tablespoons butter or vegan butter
- 1 shallot finely chopped
- 8 ounces white button mushrooms finely chopped
- 3/4 cup chicken stock or broth
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Pinch of paprika
- 1/2 cup milk of choice
- 2 tablespoons cornstarch
Instructions
- In a medium saucepan, add the butter, shallot and mushrooms. Cook over medium heat for 7-9 minutes until the mushrooms are softened and have released most of their liquid.
- In a liquid measuring cup or small bowl, whisk together the milk and cornstarch until smooth.
- Pour the chicken stock and all the spices into the saucepan. Bring to a simmer.
- While whisking vigorously, slowly pour in the milk/cornstarch mixture into the simmering stock, stirring constantly.
- Continue to stir and cook until the mixture bubbles and thickens, about 3-4 minutes.
- Remove from the heat and season to taste with more salt and pepper (I usually add a pinch more of each!). Use immediately in a recipe or cool and refrigerate for up to a week.
This looks delicious! Can I use arrowroot powder instead of cornstarch?
Hi Seema, arrowroot should work well as a sub for the cornstarch, though we haven’t tested it in this recipe ourselves. If you decide to give it a try, we’d love to hear how it goes!
Planning on making this for a Christmas Eve Swedish meatball dish. Have you had success with freezing this recipe? I will be making it dairy free. I know dairy soups don’t freeze nicely but was hoping the dairy free option might work.
Hi Karen, thank you for your question! Freezing dairy-free soups can cause texture changes, like separation and graininess. We haven’t tried freezing it ourselves, but if you decide to give it a try, we’d love to hear how it goes!
Beautifully simple recipe! Great flexibility and flavor in a gluten free pantry staple! 25 minutes from start to finish!
We’re so glad you loved the recipe, Dorsie! Thank you for your kind feedback!
Best soup ever! We now make it just to eat and even for the non-GF people in the house. Everyone loves it!
We’re so happy to hear you loved the soup recipe, Laurie! We appreciate you taking the time to share your feedback!
Just made this and it’s delicious! The only change I would make is to reduce the amount of pepper. I realize that pepper is used to flavor almost everything, and I don’t hate it. I’m just not the type to ever add it to my food, so 1/4 teaspoon for this recipe seemed a bit much for me. That being said though, I will make this recipe again and again, because everything else about it is perfect! Thanks!!!!
I’m so glad you enjoyed it! Thanks for the comment 🙂
Wonderful recipe! Simple to prepare. Used portabellas and other mushrooms to give it a deep woodsy flavor, like the taste I remember when my father and I would bring home wild ones and cook them up. Thank you for posting. We all love it!
That sounds lovely! So glad the soup turned out for you. Thanks for the comment!
Love mushroom….. I can’t wait to try make mushroom soup. Would Lactose Free milk work?
Yes that will work great! Hope you enjoy it 🙂