Gluten-Free Cream of Mushroom Soup

Skip the canned stuff and make your gluten-free cream of mushroom soup from scratch right in your own kitchen! Creamy and savory, it’s delicious on its own or used in green bean casserole, mushroom stroganoff, or cream of mushroom chicken. Completely gluten free but super easy to make dairy free (vegan) if needed!

What We Love About This Recipe

1. Cream of mushroom soup (gluten free or not) is really easy to make! Sure it’s a little more involved than cutting open a can so you might not always go the homemade-route, but when you do, it’s totally worth the extra effort.
2. You can enjoy it as a standalone soup, or you can use it in any recipe that calls for cream of mushroom soup! Try it in a green bean casserole for Thanksgiving or Christmas or in hearty gluten-free potato stroganoff any time of year.
3. It refrigerates well and it freezes well, so it’s a great option for meal prep. Especially in the cooler months or around big holidays, I like to make up a huge batch of this soup to keep on hand. If you’re freezing it, let the soup cool and then portion it into freezer-safe sealable food bags. Lay the bags completely flat, either directly on the freezer shelf or on a sheet pan, and freeze them for an hour or so. After that, you can stand the bags up and they’ll take up way less space in your freezer! Your gluten free cream of mushroom soup will keep up to 1 week if it’s refrigerated in an airtight container, and up to 2 months if it’s frozen as recommended. Defrost it in the fridge overnight and then bring it to room temp before using it!

Chef’s Tips

• Use the spoon-and-level method to measure out your flour. Spoon all-purpose flour from the package into your measuring cup. Once it’s full, use the back of the spoon or a knife to level the top of the flour with the edges of the cup. This method gives you a much more accurate measurement than inserting the cup directly into the bag of flour.
• You can buy a container of all-purpose seasoning at the store, but if you can’t find it or don’t have any on hand, you can use a homemade blend instead. Most all-purpose seasonings contain salt, pepper, garlic powder, onion powder, sage, dried basil, dried parsley, dried oregano, and paprika instead.
• Keep an eye on the mushrooms when you’re sautéeing them! You want to brown them, and they should release quite a bit of liquid, but don’t go so far as to actually burn them. They should still be tender.

More Recipes, No Gluten

• Gluten Free Crepes
• Whole30 Swedish Meatballs with Gravy (Paleo, Gluten Free)
• Gluten Free Cookie Dough (Egg Free, Safe to Consume)
• Keto Chicken Tortilla Soup (Low Carb, Gluten Free)
• Gluten Free Cream of Chicken Soup
• Cinnabon Copycat Cinnamon Rolls (Gluten Free)
• Gluten Free King Cake
• Gluten Free Gravy (With or Without Drippings)

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5 from 1 vote

Gluten-Free Cream of Mushroom Soup

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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

Cheryl Malik

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6 servings

Ingredients

• ▢ 6 tablespoons unsalted butter at room temperature
• ▢ 4 teaspoons minced fresh garlic approximately 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

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Instructions 

• Place large saucepan on stovetop over medium heat. When pan is warm, add 6 tablespoons unsalted butter. Let butter melt completely, swirling and tilting pan occasionally to distribute butter across entire surface.
• Once butter has melted, add 4 teaspoons minced fresh garlic and ½ cup diced onion to saucepan. Stir to incorporate ingredients, then sauté onions and garlic approximately 5 minutes or until onions are translucent. Stir garlic and onions occasionally to prevent sticking.
• When onions are translucent, add 16 ounces sliced mushrooms, salt, freshly cracked black pepper, and 1 tablespoon all-purpose seasoning to saucepan.
• Stir all ingredients together until well blended, then sauté mushrooms 3 to 5 minutes or until browned on one side. Stir ingredients again, then sauté mushrooms 3 to 5 minutes more or until browned on all sides.
• Sprinkle ½ cup gluten-free all-purpose flour over sautéed mushrooms, then stir to coat mushrooms in flour. Cook mushrooms 2 minutes, stirring constantly.
• After 2 minutes, gradually add 2 cups low-sodium vegetable broth to saucepan in small increments, stirring constantly. Continue until all broth has been added, making sure to scrape up any bits of onion, garlic, or mushrooms that may have stuck to bottom of pan.
• When all vegetable broth has been fully incorporated, remove saucepan from heat and let mixture cool slightly. Gradually add 2 cups whole milk (at room temperature) in small increments, stirring constantly.
• Once all milk has been added and incorporated, return saucepan to heat and reduce temperature to medium-low. Simmer soup, stirring occasionally, 10 minutes or until soup has thickened to desired consistency.
• When satisfied with soup consistency, portion soup into serving bowls and serve warm. Alternately, use soup in other recipes as instructed.

Notes

• Flour: Use the spoon-and-level method to measure out your flour. Spoon all-purpose flour from the package into your measuring cup. Once it’s full, use the back of the spoon or a knife to level the top of the flour with the edges of the cup. This method gives you a much more accurate measurement than inserting the cup directly into the bag of flour.
• All-Purpose Seasoning: You can buy a container of all-purpose seasoning at the store, but if you can’t find it or don’t have any on hand, you can use a homemade blend of salt, pepper, garlic powder, onion powder, sage, dried basil, dried parsley, dried oregano, and paprika instead.
• Milk: For a thicker, creamer soup, use heavy cream instead of milk.
• Make it Dairy Free/Vegan: Use a plant-based butter. Replace the milk with unsweetened coconut milk (from a can), unsweetened cashew cream, or unsweetened almond milk.

Nutrition Information

Serving: 1 serving | Calories: 218kcal | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 0.5g | Total Carbs: 19g | Fiber: 3g | Sugar: 7g | Added Sugars: 0g | Net Carbs: 16g | Vitamin C: 3mg | Cholesterol: 40mg | Sodium: 356mg | Potassium: 441mg | Calcium: 175mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik