Gluten-Free Cream of Mushroom Soup

So many classic comfort food recipes start with a can of cream of mushroom soup: green bean casserole, tater tot casserole, creamy chicken bakes. If you’re gluten-free, that one can is a problem, because most brands are thickened with wheat flour. This gluten-free cream of mushroom soup is my fix. It takes 15 minutes on the stove, and you can use it anywhere a recipe calls for the can.

It’s thick, creamy, and full of real mushroom flavor, much better than the canned stuff. I keep a batch in the fridge during the holidays because it goes into so many of our family’s favorite dishes. It’s the base for my gluten-free green bean casserole and Ninja Foodi tater tot casserole. Need a chicken version? Try my gluten-free cream of chicken soup. It’s made the same way!

Table of contents

• What is Gluten-Free Cream of Mushroom Soup?
• Why You’ll Love This Recipe
• Ingredient Notes
• How to Make Gluten-Free Cream of Mushroom Soup
• Tips for the Best Gluten-Free Cream of Mushroom Soup
• Variations
• Frequently Asked Questions
• What to Make with Gluten-Free Cream of Mushroom Soup
• Storage Tips
• More Gluten Free Recipes

What is Gluten-Free Cream of Mushroom Soup?

Gluten-free cream of mushroom soup is a homemade version of canned condensed soup made with butter, gluten-free flour, broth, milk, seasonings, and sautéed mushrooms. It’s ready in about 15 minutes. Use it in casseroles, crockpot recipes, and sauces wherever a recipe calls for a can of cream of mushroom soup.

Why You’ll Love This Recipe

• No more searching for gluten-free cans. Make it whenever you need it.
• Real mushroom flavor. Fresh sautéed mushrooms beat the tiny canned bits.
• Pantry staples. Butter, flour, broth, milk, and a few spices.
• You control the salt. Much less sodium than most canned soups.
• Make ahead. It keeps in the fridge for days, which is perfect for holiday cooking.

Ingredient Notes

• Butter: Combines with the flour to make a roux, which thickens the soup.
• Gluten-free all-purpose flour: The only ingredient that’s normally not gluten-free. Use a 1:1 blend like Better Batter.
• Chicken broth or stock: Adds savory depth. Use vegetable or mushroom broth to make it vegetarian, and check the label for gluten.
• Milk: Makes the soup creamy. Whole milk gives the richest texture.
• Seasonings: Salt, pepper, garlic powder, and onion powder give it that classic cream-soup flavor.
• Mushrooms: White button or baby bella (cremini), sliced and sautéed until soft. Chop them small if you want a texture closer to canned.

How to Make Gluten-Free Cream of Mushroom Soup

1. Sauté the mushrooms. Cook the sliced mushrooms in a little olive oil in a small skillet over medium-high heat for 5–7 minutes, until soft and lightly browned. Set aside.
2. Melt the butter. Melt the butter in a medium saucepan over medium-low heat.
3. Make the roux. Whisk in the gluten-free flour until smooth, about 1 minute.
4. Add the liquids. Slowly whisk in the broth and milk for 1–2 minutes until there are no lumps.
5. Season and simmer. Add the salt, pepper, garlic powder, and onion powder. Simmer 3–5 minutes, until it thickly coats the back of a spoon.
6. Add the mushrooms. Stir in the sautéed mushrooms, remove from the heat, and use right away or cool and refrigerate.

Tips for the Best Gluten-Free Cream of Mushroom Soup

• Brown the mushrooms. Don’t crowd the pan. Browned mushrooms have much more flavor than steamed ones.
• Whisk while you pour. Adding the broth and milk slowly while whisking keeps the soup smooth.
• Use a 1:1 gluten-free flour blend. Blends with xanthan gum thicken the most like regular flour.
• Want it smooth? Blend half the soup with an immersion blender for a texture more like canned.
• It thickens as it cools. Pull it off the heat once it coats a spoon.
• Taste before salting. Broth brands vary a lot in sodium.

Variations

• Cream of chicken: Swap the mushrooms for cooked, chopped chicken. Here’s my full gluten-free cream of chicken soup recipe.
• Cream of celery: Sauté ½ cup diced celery in place of the mushrooms.
• Vegetarian: Use vegetable or mushroom broth.
• Dairy-free: Use dairy-free butter or olive oil and unsweetened plain oat or almond milk.
• Extra rich: Replace half the milk with half-and-half or heavy cream.
• Herb version: Add ½ teaspoon dried thyme, which pairs well with mushrooms.

Frequently Asked Questions

No. Campbell’s regular condensed cream of mushroom soup contains wheat flour. Homemade is the easiest way to be sure it’s gluten-free.

A 10.5-oz can of condensed soup is about 1¼ cups. This recipe makes about 2 cups, which is roughly 1½ cans.

Yes. Freeze it in an airtight container for up to 3 months. Thaw it in the fridge and whisk well when reheating, since dairy sauces can separate a little.

It keeps in an airtight container for 3–4 days.

Yes. Whisk 3 tablespoons of cornstarch into the cold milk, then add it to the simmering broth and butter, and cook until thickened.

White button or baby bella (cremini) mushrooms work best. Baby bellas have a deeper, earthier flavor.

What to Make with Gluten-Free Cream of Mushroom Soup

• Gluten-Free Green Bean Casserole
• Ninja Foodi Green Bean Casserole
• Ninja Foodi Tater Tot Casserole
• King Ranch Chicken
• Creamy Chicken Noodles

Storage Tips

• Fridge: Airtight container for 3–4 days.
• Freezer: Up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm on the stove over medium-low heat, whisking in a splash of broth or milk to loosen it. For casseroles, use it straight from the fridge.

Once you make this gluten-free cream of mushroom soup, you won’t need to hunt for gluten-free cans again. It’s quick and easy, and it makes your favorite comfort food recipes taste even better. Make a batch this week, and keep the cream of chicken version or cream of celery in mind too!

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