Make rich, homemade gluten-free mushroom soup with this easy 20 minute recipe! Sit down to a comforting, filling soup that starts with a quick homemade version of condensed gluten-free cream of mushroom soup. This from-scratch GF substitute is perfect for casseroles and slow cooker recipes. Dairy-free modifications included.
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Homemade Gluten-Free Cream of Mushroom Soup Recipe
Need a quick and easy substitute for condensed soup? This creamy GF mushroom soup can be enjoyed as a velvety, ultra creamy soup or as an easy condensed swap for many of your favorite, old school classics.
Instead of spending money on expensive gluten-free speciality brands, never enjoying a homemade GF version of tuna noodle casserole, or forgoing your favorite Thanksgiving side, this recipe has brought classic green bean casserole made GF, stroganoff, and many vintage recipes into my life again.
And, best news yet, it’s quick and simple to make in less then 20 minutes, using only fresh mushrooms and basic kitchen staple ingredients. Just like my easy substitute for gluten-free cream of chicken soup, it works as a condensed version or thinned out with additional milk and enjoyed as a bowl.
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(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
Condensed mushroom soup base
This is your two-for-one recipe! Let’s start making the condensed soup, which will yield about 2 cups. Melt the butter and sauté the chopped mushrooms until tender. Cook until the liquid has evaporated, which takes about 6-7 minutes. Add the garlic and seasonings.
Add the thickener and broth
Whisk together the gluten-free broth (chicken or vegetable works) and add that to the mushroom mixture. You will get a really thick mixture.
Finish with milk
If you are using this recipe for a condensed mushroom soup, then stir in 1/2 cup milk just to loosen up the mixture. If you are making a homemade creamy soup, add up to 2 cups of milk, or until you reach the consistency you like. Enjoy!
Can This Be Made Dairy-Free or Vegan?
Yes, of course! To make a dairy-free version, replace the butter with avocado oil and use unsweetened non-dairy milk. For a vegan recipe, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.
Use any type of mushrooms you prefer. I usually use white button, but baby bella, cremini, shitake, or even a mixture would work great.
I like to use cornstarch to thicken this creamy mushroom soup recipe, but if you’d like to use an alternative gluten-free thickeners, replace the cornstarch with 4 tablespoons gluten-free flour or 2-3 tablespoons arrowroot powder.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Easiest Gluten-Free Cream of Mushroom Soup
Ingredients
- 3 tablespoons unsalted butter
- 8 ounce white button mushrooms, chopped or sliced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon onion powder
- 1 cup gluten-free chicken broth, or vegetable broth
- 4 tablespoons cornstarch
- 2 cups milk, divided (2% preferred)
Equipment
Instructions
- Melt the butter in a medium saucepan over medium high heat. Add the mushrooms, cooking and stirring until they are soft and the liquid has evaporated, about 6-7 minutes. Add the garlic, salt, pepper, onion powder and saute for 30 seconds longer.3 tablespoons unsalted butter, 8 ounce white button mushrooms, 2 cloves garlic, ½ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon onion powder
- Whisk together chicken broth with the cornstarch. Add to the mushrooms and cook, stirring continuously until very thick, about 1 minute.1 cup gluten-free chicken broth, 4 tablespoons cornstarch
- Stir in ½ cup milk and cook and stir one minute longer. For condensed soup, remove from the heat, cool, and refrigerate or freeze in an airtight container.
- To make the soup, over medium-low heat, add an additional 1 ½ cups milk, cooking and stirring until hot and thickened. Season with salt and pepper to taste.
Notes
Storing / Freezing
The soup may be refrigerated up to 3 days in an airtight container. The condensed version may be frozen for later use or to have on hand for casseroles (up to 3 months). Freeze in a glass jar, or other airtight container, leaving headroom for the soup to expand upon freezing.How much does this recipe make?
If you are making the condensed mushroom soup it will yield about 2 cups, which is about 16 ounces. A standard store bought can of condensed cream of mushroom soup contains 10.5 ounces, or about 1 1/4 cups. If you are making the homemade cream of mushroom soup, it makes about 4 servings, or approximately 6 cups.Dairy-Free / Vegan Adaptations
>For dairy- free, replace the butter with avocado oil and use unsweetened non-dairy milk. For vegan, replace the butter with avocado oil, chicken broth with vegetable broth, and use unsweetened non-dairy milk.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I prefer this recipe that uses cornstarch rather than others that use flour. It is an excellent option to canned soup, which I abhor.
Glad you enjoy it, Anne! Thank you!
Best,
Melissa