Gluten Free Cream of Mushroom Soup Recipe

Cream of mushroom soup is a cinch to make, frugal, and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.

There are a lot of things I love about fall: the leaves changing colors, comfy sweaters, the Thanksgiving holiday, and, of course, all the wonderful seasonal foods.

Here in North Carolina, we’ve had a long Indian summer, but the temperature will be diving soon, and I am looking forward to whipping up delicious cream soups for those crisp days.

This gluten free cream of mushroom soup is one of my favorites: it’s super quick and easy to make. Its rich flavor (infused with sautéed mushrooms, onions, and peppers) makes it a wonderfully comforting, thick and creamy soup.

Now here’s the cool thing.

Many casserole and skillet recipes call for store-bought canned mushroom soup in the ingredients. But once you learn to make it from scratch, you’ll save money and gain the confidence in knowing what’s in your soup.

For this reason, you may want to bookmark this gluten free mushroom soup recipe.

Have a cup on its own or pair it with any of my delicious dinner recipes, such as these amazing Slow Cooker Pork Chops, mouthwatering Chicken And Peppers, crispy Salmon Patties, or perfect pan-seared Steak.

Plus, it keeps well in the fridge, making it a great base for future casseroles—like my popular Gluten-Free Tuna Noodle Casserole or this Fresh Green Bean Casserole.

Let me show you how easy it is to make.

Instructions with step by step images

*Free printable recipe card is available at the end of the post. 

Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Saute the mushrooms with peppers and onions, and cook, stirring occasionally until tender, about 5 minutes.

Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour. 

Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.

The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn’t stick.

Add parsley, and season with salt and pepper.

And that’s it. A fresh, homemade cream of mushroom soup.

Serving suggestions

Garnish with parsley and shredded cheese for extra flavor, and serve with a crusty Quick Gluten Free Garlic Bread. Tear off pieces and dunk them in for a warm, satisfying dish.

Pro tips and recipe notes

• I love to just slice my mushrooms to keep their meaty texture. However, if you prefer, you can cut up your mushrooms into bite-size pieces.
• Can you use different types of mushrooms? Yes. I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• Need to make the soup dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance. And there’s no reason why you can’t go with a lactose-free milk, unsweetened plain almond milk, or coconut milk. 
• There are a few add-ins you could choose. How about chopped oven-cooked bacon, bite-size roast chicken or turkey, or roasted, diced potatoes? It’s up to you.
• You can store this soup in the fridge for up to five days. Reheat it gently on the stove or in your microwave.

Enjoy and happy cooking!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More soup recipes

Soup And Chili Collection – This is my complete collection of nutritious, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.

How To Make Bone Broth (And Why It’s Good For You) – You can use bone broth as stock for your favorite soups or gravies (or even serve it as a refreshing broth). It’s so nutritious and easy to make.

Easy Creamy Broccoli Cheddar Soup – This soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety heavy cream chicken broth. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. 

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5 from 3 votes

Gluten Free Cream Of Mushroom Soup Recipe

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Cream of mushroom soup is a cinch to make and ready in just 30 minutes. Enjoy a cupful or use it as an ingredient in your favorite casserole or skillet meal.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 214kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons of butter
• ¾ cup of thinly sliced mushrooms
• ¼ cup of diced bell pepper
• ¼ cup of finely chopped onions
• ¼ cup of gluten free flour
• 2 ½ cups of milk
• ¼ cup of minced fresh parsley
• 1 teaspoon of salt
• a dash of pepper

Instructions

• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions, and cook, stirring occasionally until tender, about 5 minutes.
  4 tablespoons of butter, ¾ cup of thinly sliced mushrooms, ¼ cup of diced bell pepper, ¼ cup of finely chopped onions
• Stir in gluten free flour and cook for 1 minute. Cooking the flour keeps your soup from tasting like raw flour.
  ¼ cup of gluten free flour
• Turn off the flame and whisk the milk in. Turn the flame back on and cook, whisking, until the soup comes to a boil and is thickened, about 10 minutes.

  The mixture will thicken as it heats. Just keep stirring over medium low heat. Make sure to scrape the bottom of the pot so the flour doesn't stick.
  2 ½ cups of milk
• Add parsley, and season with salt and pepper.
  ¼ cup of minced fresh parsley, 1 teaspoon of salt, a dash of pepper
• Serve garnished with parsley and shredded cheese if you like. Or save in your fridge to use as an ingredient in a casserole or skillet meal.

Notes

• I love to just slice my mushrooms to keep their meaty texture. However, if you prefer, you can cut up your mushrooms into bite-size pieces.
• Can you use different types of mushrooms? Yes. I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• Need to make the soup dairy-free? No problem. I haven't tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance. And there's no reason why you can't go with a lactose-free milk, unsweetened plain almond milk, or coconut milk. 
• There are a few add-ins you could choose. How about chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes? It’s up to you.
• You can store this soup in the fridge for up to five days. Reheat it gently on the stove or in your microwave.

Nutrition

Calories: 214kcal

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