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.
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
You also might find these articles for gluten-free roux and gluten-free bechamel sauce helpful!
Ingredients You’ll Need
Here’s what you’ll need to make this gluten free cream of mushroom soup recipe:
- 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
- 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.
- 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!
FAQs
No. Campbell’s Cream of Mushroom soup is not gluten-free. It contains wheat flour which contains gluten.
Yes, according to the product packaging, Progresso Cream of Mushroom soup is labeled as gluten-free and vegetarian.
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.
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!
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 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.
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 🙂