This gluten free cream of mushroom soup is delicious and comforting. It is great on it’s own or perfect for using in casseroles and other recipes. The secret to its thick, creamy texture is cornstarch, not gluten-free flour.
Gluten-free living can be challenging. Trust me; I get it. I was diagnosed with celiac disease in 2008.
I had to figure out how to take my favorite soups and turn them into gluten-free soups. My mom was also diagnosed with celiac disease, so we worked together to make food that met gluten-free standards and had a great taste.
Like this gluten-free mushroom soup, our gluten free chicken noodle soup is also safe for those with celiac disease. Plus, it is super easy to make, just like our Instant Pot hamburger soup or Chinese noodle casserole which uses this soup in it!
I love this recipe because we use cornstarch and milk instead of heavy cream. Heavy cream can have more fat, but using cornstarch and low-fat milk will cut that out.
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Why you should make this recipe
- It is perfect for a cold, rainy day.
- This soup could become one of your favorite recipes.
- As it is gluten-free, it is perfect for a strict gluten-free diet.
- It’s an easy recipe
- GF cream of mushroom soup is full of vitamins and minerals that will meet your daily values requirement, like vitamin d, folic acid, vitamin b, and prebiotic fiber.
- Chicken broth – As the base of this homemade gluten-free soup, chicken broth creates the foundation for the best flavor.
- Mushrooms – We recommend using diced mushrooms instead of mushroom powder because it solidifies the natural flavors in this creamy soup.
- Milk – For a dairy-free option, you can use your preference of non-dairy milk (like coconut milk or unsweetened almond milk)
- Butter – Just like with the milk, you can use a dairy-free alternative to butter so this recipe can be dairy-free.
- Cornstarch – While cornstarch is recommended thicken this soup, you could also use a high quality gluten-free cup for cup flour, arrowroot, tapioca or potato starch. I wouldn’t recommend coconut or almond flour as this will not thicken your soup. Cornstarch and these gluten-free flour options are great alternatives to wheat flour.
- Black pepper – Black pepper adds a bit of spice to the soup. It isn’t a whole lot, so the soup isn’t spicy. We add just enough to give the soup some flavor.
- Onion salt – By using onion salt, you are able to get that onion flavor without the work of chopping up an onion.
- Garlic salt – Garlic salt is a two-in-one situation. By adding it to the recipe, you are getting the salty flavor while also getting a garlic flavor.
- Sage leaf – For this recipe, you will want a fresh sage leaf chopped fine. It will add an herby taste to the soup.
How to make gluten free cream of mushroom soup
Chop the mushrooms
Chop the mushrooms into small cubes. Save a few slices for garnish if enjoying as soup only.
Heat chicken broth
Grab your favorite stockpot and add in the chicken broth and butter. Melt butter and heat the chicken broth on medium heat.
Make sure to stir the broth and butter, so it mixes well. Heat the mixture until it is just starting to boil.
Cook for 10 minutes
Once the mixture starts to boil, you will add the diced mushrooms, herbs, salt, and pepper to the pot. We recommend chopping up everything while the chicken broth and butter are warming up.
Allow the soup to cook for 10 minutes or until the mushrooms soften. A good sign the mushrooms are soft is they will have a golden brown coloring to them.
Whisk up the cornstarch. In a measuring cup with a spout, you will whisk the cornstarch and milk.
Pro Tip: Be sure to mix the cornstarch entirely into the milk, so there are no clumps. I like to do a good scrape on the bottom to make sure none got stuck there.
Pour milk mixture in the broth
Once the broth mixture is done and the cornstarch is mixed with the milk, you can pour in the milk mixture. Make sure you take your time when doing so.
While you are adding the milk mixture, whisk the soup briskly. This way it will be perfectly mixed together.
Pro Tip: Don’t forget to constantly whisk the soup as you pour in the milk and cornstarch mixture to avoid clumps.
Add spices and let the soup simmer
Add the spices and let the soup simmer until thickened. This usually takes about 3-5 minutes.
Tips for Success
- For the best experience, make sure you are frequently stirring. Everything will mix better this way and you won’t have clumps.
- Keep the stove on medium heat, so the soup does not burn.
- Add and mix the cornstarch slowly. It can make a huge mess if you rush the process.
- Set the butter out ahead of time so it is easier to melt
Storage and Freezing
Storage- Allow the soup to cool to room temperature before doing anything. Then pour it into an airtight container and store it in the fridge for 3-4 days.
Freezing- You can absolutely freeze it. Just portion it out into snack sized ziplocks or small canning jars (like a Mason jar) and pull them out whenever you need them. You can also easily freeze this chickpea soup.
Do I have to use chicken broth?
No, you can go for an alternative, like vegetable broth. You can also use salted butter and water, vegetable stock, or a bouillon cube.
What’s the difference between cream of chicken and cream of mushroom?
The obvious answer is that one is made of chicken, and one is made of mushrooms. Cream of mushroom soup is a bit richer and has an earthy flavor.
You can substitute one for the other, but you will want to make sure you are thinking about the diet preferences of those you plan to feed. Cream of chicken soup does contain chicken.
Ways to Enjoy
This soup is fantastic on it’s own and works great in our favorite casseroles! We use it in our gluten-free green bean casserole at Thanksgiving and our tater tot casserole and Instant Pot creamy Italian chicken the rest of the year.
If you are a big fan of soups, you should try out our Instant Pot chicken noodle soup, Instant Pot broccoli cheddar soup, and dairy-free tomato soup. If you try our tomato soup, pair it with our gluten-free garlic bread.
Now that you have our homemade cream of mushroom soup recipe, you should try our gluten free cream of chicken soup. Both are comfort foods and incredibly easy to make.
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Gluten-Free Cream of Mushroom Soup
- 3 cups chicken broth
- 2 cups diced mushrooms
- 1 cup milk
- 1/2 cup butter
- 1/3 cup cornstarch
- 1/8 teaspoon black pepper
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1 fresh sage leaf chopped fine
- In a stockpot, heat chicken broth and butter over medium heat until just starting to boil
- Add diced mushroom, herbs, salt and pepper and cook for 10 minutes until mushrooms soften
- Meanwhile, in a measuring cup with a spout, whisk the cornstarch and milk
- Gently pour milk mixture into broth while whisking soup briskly
- Let the soup simmer until thickened, about 3-5 minutes