Easiest Gluten-Free Cream of Mushroom Soup

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.

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Melissa Erdelac

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)

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.

Nutrition