Gluten Free Cream of Mushroom Soup

Cream of Mushroom Soup doesn’t need to come out of a can, you can make it from scratch. This homemade creamy soup is better than its canned condensed soup, one bite of this delicious soup and you will want to make it again and again.

two bowls of homemade gluten-free cream of mushroom soup

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If you are gluten-free, this soup is perfect for you, as it is thickened with potatoes rather than flour. This creamy mushroom soup recipe is perfect, one bite, and I know you won’t grab a canned mushroom soup for lunch any longer.

This homemade cream of mushroom soup is thickened by potatoes and heavy cream. By using the potatoes, and heavy cream you get a soup with somebody without having to use flour or cornstarch. The soup reheats beautifully, so you can enjoy the flavor on the second day even more.

I use plain button mushrooms in this recipe. If you have them on hand, you can include a couple of dried mushrooms because they add a really nice layer of flavor. I soak the dried mushrooms in the cream until they become soft. This way, the cream picks up the extra flavor.

My recipe uses gluten-free chicken broth to make a one-hundred-percent gluten-free cream of mushroom soup.

Modifications you can make

  • If you want to turn this soup recipe into a vegetarian recipe, you can swap the chicken stock for vegetable broth or vegetable stock.
  • If you want to turn this into a vegan recipe, swap the chicken stock for vegetable broth, and swap milk and cream for a vegan cream like cashew cream, almond milk, or even coconut milk.
  • You can add garnish the finished dish with a bit of thyme, or chopped parsley.

What Goes With Cream of Mushroom Soup?

You can eat a bowl of homemade mushroom soup all on its own, but it also goes well with lots of things if you’d like to round it out into a more hearty meal. Here are a few suggestions:

How to Make Gluten-Free Cream of Mushroom Soup

You can give your family warm bowls of soup that are deliciously creamy with tender bites of mushroom pieces. Made with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying soup full of creamy goodness. Don’t forget the piece of crusty bread to mop up all of that soup sitting at the bottom of your bowl!

Ingredients

Here’s a list of what you need:

  • Fresh mushrooms
  • Dried mushrooms (optional)
  • Olive oil
  • Potato
  • Onion
  • Gluten-free low-sodium chicken stock
  • Heavy cream or milk
gluten-free cream of mushroom soup ingredients

Ingredient Notes

I use plain button mushrooms in this recipe.

If you have dried mushrooms on hand, you can them as well. Dried mushrooms add a really nice layer of flavor.

Soak dried mushrooms in cream until they become tender. This way the cream picks up the extra flavor and the mushroom softens with the cream instead of just water.

How to Make Cream of Mushroom Soup

  1. If you are using dried mushrooms, soak them in heavy cream until they are tender.
  2. In a medium-sized saucepan, sauté mushrooms and onions in olive oil over medium heat until onions are transparent and the mushrooms have begun to release some of their water.
    sauteed mushrooms and onions in a saucepan
  3. Add chicken broth and potato.
    sauteed mushrooms, onions, and chicken broth in a saucepan
  4. Cover and simmer over medium-low heat for about 18 minutes or until potatoes are soft.
  5. Puree mixture with either an immersion or regular blender until soup is well blended and smooth.
  6. Return soup stock to the pot and add heavy cream.
  7. Cook until the soup is heated through.

You can garnish the soup with a small dollop of sour cream, chopped fresh chives, or fresh dill.

This soup takes about 30 minutes to prepare. Sometimes I just want a bowl of soup, not a day-long process.

This soup tastes like it cooked all day long. But I assure you, you can make this one for dinner and not spend all evening in the kitchen.

two bowls of homemade gluten-free cream of mushroom soup and two spoons

Reheating and storage tips

  • This soup is best warmed on the stove in a small pot over gentle on low to medium heat.
  • Store leftover soup in an air tight container for up to 5 days.
  • I do not recommend freezing the soup, the starch in the potatoes tends to breaks down a bit, and the soup becomes watery after thawing.

Love homemade soup? Try these recipes!

Favorite Gluten-Free Recipes

Be sure to check out more of my easy soup recipes and the best gluten free recipes here on CopyKat.com!

two bowls of homemade gluten-free cream of mushroom soup

Gluten-Free Cream of Mushroom Soup

Homemade gluten-free cream of mushroom soup tastes so much better than canned condensed soup. 
5 from 2 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Cream of Mushroom Soup, homemade Cream of Mushroom Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 355kcal

Ingredients

  • 8 ounces mushrooms cremini, portobello mushrooms work well
  • 1/2 ounce dried mushrooms (any type – optional)
  • 2 tablespoons olive oil
  • 1 small potato peeled and diced
  • 1 cup diced onion
  • 2 cups low-sodium chicken stock gluten-free
  • 1 cup heavy cream or milk

Instructions

  • If you have dried mushrooms, soak them in heavy cream while you begin preparation on mushrooms. Ideally, they should soak until tender.
  • Saute mushrooms and onions over medium heat in a medium-sized saucepan. Saute until onions are transparent and the mushrooms have begun to release some of their water.
  • Add chicken stock and potato. Cover and simmer for about 18 minutes over medium-low heat.
  • Puree soup with a hand immersion or regular blender until soup is well blended and is fairly smooth.
  • Return soup stock to the pot, add heavy cream, and cook until the soup is heated through.

Video

Notes

You can garnish the soup with a small dollop of sour cream, chopped fresh chives, or chopped fresh dill.

Nutrition

Calories: 355kcal | Carbohydrates: 17g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 68mg | Potassium: 659mg | Fiber: 2g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 10.6mg | Calcium: 69mg | Iron: 2.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Deb

    I haven’t made this yet, but I know for sure there are no chunks of potatoes in their soup. Believe me, I would know. I’ve had hundreds of bowls of their soup

  2. Alexandra W.

    5 stars
    I was looking for a simple recipe for cream of mushroom to make for a slow-cooker recipe for Pork tenderloin that called for canned and I thought it would be more fun to make my own.

    This is a very simple and versatile recipe.

    Anyway, I did make some changes
    1. I added 2 small-medium stalks of celery, diced, in with the onions and mushrooms
    2. I left the skin on the potato (I have a thing for fiber, even if it’s miniscule) and diced it smaller to avoid issues when blending
    3. I used Better than bouillon vegetable base (1 tsp + 2 cups boiling water) and 1/2 tsp mushroom powder bouillon
    4. I did not have dried mushrooms so I used an additional 1.25tsp mushroom bouillon powder in the heavy cream
    5. I added 2 cloves garlic, minced, in with the cream as well
    6. I put ice in the bottom of the blender to prevent it being too shockingly hot (~5 cubes)
    I have not tried the loin yet, should be done in another hour or two but the soup came out well

    After throwing it in the crock with the meat, I decided to make it again. This time I wanted to make Cream of Broccoli so I did the exact same changes as above plus an additional 1/2 stalk celery and broccoli stems from one broccoli crown, in very small dices, to the mushroom/onion mix. When blending I then threw the tops from a single broccoli crown (~3 cups) into the pan I was previously cooking the veggies in, added enough water to prevent burning and steamed on high 3-5min. I then added the blended mixture. I still added the mushroom powder (1.25tsp) to the cream, but reduced the cream to 3/4cup.
    I bet it would even be good using coconut cream if it had to be made vegan.
    Anyway, Delish!

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