This gluten-free cream of mushroom soup is savory, flavorful and makes the perfect base for a range of recipes. One batch of this recipe is equal to one can of condensed soup.

Looking for an EASY gluten-free cream of mushroom soup recipe? You’re in the right place!

You also might like this gluten-free cream of chicken soup.

Gluten-free cream of mushroom soup in a bowl with a spoon in it and raw, sliced mushrooms around it

Did you grow up eating recipes made with cream of mushroom soup? Me too!

I have fond memories of eating comforting casseroles and soups that used cream of mushroom soup or cream of chicken soup as the base.

With this recipe, I wanted to improve on the canned version and make an updated, fresh version of a classic ingredient. And I’m so pleased with the results!

This homemade cream of mushroom soup has a great taste and makes the perfect base for meat dishes, sauces, gluten free soups, pasta dishes, and so much more.

It’s one of my go-to recipes when I want to elevate retro comfort food! (Think: green bean casserole and gluten-free beef stroganoff)

No one will ever know this gf cream of mushroom soup is gluten-free. And you can even make it dairy-free, too!

Trust me, once you try this, you’ll never go back to the canned stuff! It’s one of my favorite recipes to have on hand all year round, and makes gluten free living so much easier — especially if you’re on a strict gluten free diet!

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For more gluten-free comfort foods, try this gluten-free lasagna, gluten free beef stew, gluten-free meatloaf, gluten-free scalloped potatoes, gluten-free mashed potatoes, gluten-free corn casserole or gluten-free chili.

Why You’ll Love this Recipe

  • Savory and flavorful
  • Easy recipe
  • Great base for any creamy soup
  • Better than the canned version
  • Versatile base for many recipes
  • A classic pantry staple

Ingredients You’ll Need

Here’s what you’ll need to make this gluten free cream of mushroom soup recipe:

Cream of mushroom soup ingredients on a counter top
  • 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 mushrooms, brown mushrooms, or even portobello mushrooms or baby bella mushrooms for this gluten-free soup.
  • Chicken stock: Use homemade chicken stock or store-bought chicken broth. Just make sure it’s gluten-free! You can use vegetable broth if you want to make the soup vegan.
  • Seasoning: Seasoning like onion powder, garlic powder, paprika, and sea salt and black pepper give this soup the best flavor!
  • Milk: No need for heavy cream or evaporated milk! Whole milk gives a great creamy consistency for this recipe, or you can use unsweetened almond milk or cashew milk to make it dairy-free. (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 this Recipe

Mushrooms and shallots sauteeing in a pot, and a bowl with milk and cornstarch
  • In a medium or large saucepan, add the butter, shallot and mushrooms. Cook over medium-high 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.
Chicken stock poured into the pot with the mushrooms and onions, and the pot with the milk and cornstarch mixture added
  • Pour in the chicken stock and all the spices. Bring to a simmer over medium heat.
  • 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 the cream soup immediately in a recipe or cool and refrigerate for up to a week. 

Storage Instructions

Allow the soup to cool to room temperature, then store in a Mason jar or airtight container for up to seven days. Add this savory base of mushrooms to recipes throughout the week!

A spoon dipping into a cup of cream of mushroom soup

FAQs

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.

What is a substitute for cream of mushroom soup?

Cream of chicken soup is a good alternative for cream of mushroom soup, since it has a similar creamy, salty consistency. You can also make a batch of this homemade version!

Expert Tips & Tricks

RECIPE NOTE: One batch of this easy gluten-free cream of chicken soup recipe is equal to one can of condensed soup. Feel free to double the recipe as needed!

DAIRY-FREE: Use unsweetened almond milk or cashew milk, instead of whole milk. (Don’t use a vanilla-flavored milk!)

STORAGE: Use soup immediately in a recipe, or cool and refrigerate in a Mason jar or airtight container for up to a week.

A cup of cream of mushroom soup

More Gluten-Free Recipes

I hope you love this recipe as much as we do! If you try this gluten-free cream of mushroom soup, be sure to leave me a comment/rating below. I’d love to hear from you!

A bowl of cream of mushroom soup with a spoon in it
5 from 2 votes

Gluten-Free Cream of Mushroom Soup

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings
This gluten-free cream of mushroom soup is savory, flavorful and makes the perfect base for a range of recipes. One batch of this recipe is equal to one can of condensed 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 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.
  • Pour in the chicken stock and all the spices. Bring to a simmer.
  • In a liquid measuring cup or small bowl, whisk together the milk and cornstarch until smooth.
  • 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.

Notes

RECIPE NOTE: One batch of this easy gluten-free cream of chicken soup recipe is equal to one can of condensed soup. Feel free to double the recipe as needed!
DAIRY-FREE: Use unsweetened almond milk or cashew milk, instead of whole milk. (Don’t use a vanilla-flavored milk!)
STORAGE: Use soup immediately in a recipe, or cool and refrigerate in a Mason jar or airtight container for up to a week.

Nutrition

Calories: 68kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 225mg | Potassium: 298mg | Fiber: 1g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.5mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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