Creamy Gluten-Free Mushroom Soup Recipe

Skip the canned versions and make this gluten-free cream of mushroom soup from scratch in your own kitchen. Rich, savory, and silky, it’s wonderful on its own or used in casseroles, stroganoff, or with chicken. The recipe is naturally gluten free and easy to adapt to dairy-free or vegan diets.

A large pot of creamy gluten free cream of mushroom soup with sautéed mushrooms garnishing the top.

What We Love About This Recipe

This cream of mushroom soup is surprisingly simple to make from scratch — only a bit more effort than opening a can, yet far more flavorful.
Enjoy it as a standalone soup or substitute it in any recipe that calls for canned cream of mushroom. It works beautifully in holiday green bean casseroles, stroganoff, or baked dishes.
It stores well: refrigerate up to a week in an airtight container or freeze portions for up to two months. To freeze flat, portion into sealable bags, freeze flat on a tray for an hour, then stand bags upright to save freezer space. Thaw in the fridge overnight and bring to room temperature before reheating or using in recipes.

Chef’s Tips

Measure flour using the spoon-and-level method: spoon flour into the cup, then level with a knife for accurate results.
If you don’t have pre-made all-purpose seasoning, make a simple blend of salt, pepper, garlic and onion powders, sage, dried basil, parsley, oregano, and paprika.
Watch the mushrooms while sautéing: you want them nicely browned and tender, not burned. They’ll release liquid as they cook — allow most of it to evaporate so they brown properly.

A full bowl of creamy gluten-free cream of mushroom soup garnished with rich sauteed mushrooms.

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5 from 1 vote

Gluten-Free Cream of Mushroom Soup

Prep: 10

Cook: 20

Total: 30

Better than store-bought, this easy cream of mushroom soup is rich, savory, and completely gluten free.

Cheryl Malik

6 servings

Ingredients

6 tablespoons unsalted butter, at room temperature
4 teaspoons minced fresh garlic (about 4 large cloves)
½ cup diced onion
16 ounces sliced mushrooms
Salt, to taste
Freshly cracked black pepper, to taste
1 tablespoon all-purpose seasoning (see Notes)
½ cup gluten-free all-purpose flour (see Notes)
2 cups low-sodium vegetable broth
2 cups whole milk, at room temperature (see Notes)

Instructions

Place a large saucepan over medium heat. When the pan is warm, add the butter and let it melt, tilting the pan occasionally to coat the surface.
Add the minced garlic and diced onion. Sauté about 5 minutes, stirring occasionally, until the onion is translucent.
Add the sliced mushrooms, salt, pepper, and all-purpose seasoning. Stir to combine.
Sauté the mushrooms 3–5 minutes until they brown on one side, then stir and cook another 3–5 minutes until browned and tender.
Sprinkle the gluten-free flour over the mushrooms and stir to coat. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
Gradually add the vegetable broth in small increments, stirring constantly and scraping up any browned bits from the pan. Continue until all broth is incorporated.
Remove the saucepan from the heat and allow the mixture to cool slightly. Slowly add the milk in small amounts, stirring constantly to combine.
Return the pan to medium-low heat and simmer, stirring occasionally, about 10 minutes or until the soup reaches your desired thickness.
Taste and adjust seasoning. Serve warm, or use as directed in other recipes.

Notes

Flour: Measure flour using the spoon-and-level method for accuracy.
All-Purpose Seasoning: If you don’t have a pre-made blend, combine salt, pepper, garlic powder, onion powder, sage, dried basil, parsley, oregano, and paprika.
Milk: For a richer, creamier soup, substitute heavy cream for the milk.
Make it Dairy Free/Vegan: Use plant-based butter and replace the milk with unsweetened canned coconut milk, unsweetened cashew cream, or unsweetened almond milk.

Nutrition Information