15-Minute Gluten-Free Cream of Mushroom Soup

This simple 15-minute gluten-free cream of mushroom soup is rich and comforting. I love the creamy texture, and most of all how easy it is to make. While perfect on its own, I love using it in casseroles and many other recipes. What's my secret for achieving the prefect texture? Cornstarch instead of flour!

Gluten-free living can be challenging. Trust me; I get it. I was diagnosed with celiac disease in 2008 and had to figure out how to take my favorite soups and convert them into something just as good or better with gluten-free ingredients. 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.

This is why I think you should make this recipe

It is SO easy: I can't even tell you how easy this is to make. Well I can, and I will. It is DONE on the stovetop in less that 15 minutes. My sister has it and our gluten-free cream of chicken soup memorized because she makes them so regularly.

It can be used in recipes or enjoyed on its own: This soup is fantastic on its own and works great in your favorite casseroles! I like to use it in a gluten-free green bean casserole at Thanksgiving and or grandma's famous tater tot casserole. I also love it in an Instant Pot creamy Italian chicken (my hubby's favorite meal).

Only a few ingredients: Most of the things in this recipe are spices and you will likely already have them in your cupboard which is nice. I also love it because we use cornstarch and milk instead of heavy cream. Using cornstarch makes the perfect texture to this soup and you are more likely to keep milk on hand than cream.

Key things you need

• Chicken broth - As the base of this homemade gluten-free soup, chicken broth creates the foundation for the best flavor. I love homemade but let's be honest, I mostly just use the store bought stuff in cartons.
• Mushrooms - I recommend using diced mushrooms instead of mushroom powder because it solidifies the natural flavors in this creamy soup. I also love wild mushrooms over just the flavorless button variety at the grocery store.
• Milk - Whole milk works best for this recipe but I have also used 2% a lot as well. I now make this dairy-free all the time and love using coconut milk from the carton (not the can) but any dairy free milk will work.
• 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 regular flour.

Here is how we make this silky soup

Chop the mushrooms

Chop the mushrooms into small cubes. Save a few larger 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. Don't be tempted to turn it up to high or things will burn.

Cook for 10 minutes

Once the mixture starts to boil, add the diced mushrooms, herbs, salt, and pepper to the pot. This builds lots of flavor! I 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. The mushrooms will develop a rich, golden-brown color when they soft.

Whisk the Cornstarch

Whisk up the cornstarch really well before you add it to the hot soup. I like to use a measuring cup with a spout for easy pouring.

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 adding the milk mixture, whisk the soup briskly to perfectly mix everything together.

Add spices and let the soup simmer

Add the spices and let the soup simmer until thickened. This usually takes about 3-5 minutes. It should easily coat the back of a spoon. If you want it thicker, you can whisk up a bit more cornstarch and milk to add.

Tips for Success from my experience making it many times

• For the best experience, make sure you stir frequently. Everything will mix better this way and you won't have clumps.
• Be sure to keep the stove on medium heat or lower, so the soup does not burn.
• Add 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

This post was originally published on February 21, 2023 but has been updated with more helpful information April 2026.