Make a rich, homemade gluten-free cream of mushroom soup in about 20 minutes with this easy recipe. It starts as a quick homemade condensed mushroom base that can be used as a velvety bowl of soup or as a gluten-free substitute for canned condensed cream of mushroom soup in casseroles, slow cooker recipes, and classic comfort dishes. Dairy-free and vegan options are included.
Homemade Gluten-Free Cream of Mushroom Soup Recipe
This versatile recipe gives you two useful formats: a condensed GF cream-of-mushroom base (perfect for casseroles and recipes that call for canned condensed soup) and a finished creamy soup you can serve by the bowl. It’s quick, uses fresh mushrooms and pantry staples, and avoids the cost and additives of specialty packaged products.
You can use this as a one-to-one swap in many classic recipes like green bean casserole, stroganoff, and other retro favorites that typically call for condensed cream soups. Or simply make it as a comforting, creamy mushroom soup to enjoy with crusty bread or over rice.
Let’s Make This Together
Note: the recipe below includes ingredient amounts and step-by-step instructions. Photographs here show the main steps so you can see how the texture should look as you cook.
Condensed mushroom soup base
Start by melting the butter and sautéing chopped mushrooms until they’re tender and their liquid has evaporated, about 6–7 minutes. Add garlic and seasonings and cook briefly to bloom their flavor.
Add the thickener and broth
Whisk a gluten-free broth with cornstarch (or your chosen gluten-free thickener) and add it to the mushrooms. Stir until the mixture becomes very thick and glossy.
Finish with milk
For a condensed soup, stir in 1/2 cup milk to loosen the base. To make a full creamy soup, add up to 2 cups milk (or dairy-free milk) until you reach the consistency you prefer. Heat until warmed through and thickened.
Dairy-Free and Vegan Options
To make this recipe dairy-free, replace the butter with a neutral oil such as avocado oil and use unsweetened non-dairy milk (like oat, almond, or soy). For a vegan version, use oil instead of butter, vegetable broth instead of chicken broth, and unsweetened non-dairy milk.
Use any mushrooms you like: white button, cremini (baby bella), shiitake, or a mix for more depth of flavor.
Cornstarch is an easy gluten-free thickener here. Alternatives include 4 tablespoons of gluten-free flour or 2–3 tablespoons of arrowroot powder, adjusted to your preferred thickness.
Recipe
Easiest Gluten-Free Cream of Mushroom Soup
Author: Melissa Erdelac
Yield: 4 servings (or ~2 cups condensed base)
Prep Time: 5 mins • Cook Time: 15 mins • Total Time: 20 mins
Ingredients
- 3 tablespoons unsalted butter (or 3 tbsp avocado oil for dairy-free)
- 8 ounces mushrooms, chopped or sliced (about 2 cups)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 cup gluten-free chicken or vegetable broth
- 4 tablespoons cornstarch (or 4 tbsp gluten-free flour / 2–3 tbsp arrowroot)
- 2 cups milk, divided (use unsweetened non-dairy milk for dairy-free; 2% preferred for dairy)
Equipment
- Medium saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
- Melt the butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring, until they are soft and most of the liquid has evaporated, about 6–7 minutes.
- Add the garlic, salt, pepper, and onion powder and sauté for about 30 seconds more to release the aromas.
- In a separate bowl, whisk together the gluten-free broth and cornstarch until smooth. Pour this mixture into the mushrooms and stir continuously until it becomes very thick, about 1 minute.
- Stir in 1/2 cup of the milk and cook for another minute. At this point you have a condensed-style base. Cool and store, or proceed to make the soup.
- To finish as a creamy soup, reduce heat to medium-low and add the remaining 1 1/2 cups milk, stirring until the soup is hot and reaches your desired thickness. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
Storing / Freezing
Refrigerate the finished soup for up to 3 days in an airtight container. The condensed base can be frozen for up to 3 months—leave headroom in the container for expansion.
Yield and Usage
The condensed version yields about 2 cups (roughly 16 ounces). If prepared as a finished soup, the recipe makes about 4 servings (approximately 6 cups).
Dairy-Free / Vegan Adaptations
For dairy-free, use avocado oil instead of butter and an unsweetened non-dairy milk. For vegan, use oil, vegetable broth, and non-dairy milk.
Nutrition (approximate per serving)
Calories: 174 kcal • Carbohydrates: 16 g • Protein: 6 g • Fat: 10 g • Sodium: 637 mg