Gluten-Free Cream of Mushroom Soup

5 from 17 votes

An easy recipe for Gluten-Free Cream of Mushroom Soup. This homemade gluten-free cream of mushroom soup is a filling meal or perfect to use in any recipe that calls for the canned version. The recipe also has a dairy-free and vegan option.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: American

Keyword: gluten-free cream of mushroom soup

Servings: servings

Author: Audrey Roberts

Equipment

1 blender or food processor

Ingredients

1 cup chopped mushrooms I like to finely chop the mushrooms with my food processor.
2 tablespoons butter Dairy-free and Vegan use Smart Balance Butter.
1/2 teaspoon minced garlic
1 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground pepper
pinch nutmeg (optional, but so good!)
6 tablespoons gluten-free all-purpose flour I like Pillsbury gluten-free.
2 cups gluten-free chicken broth Vegan use gluten-free vegetable broth.
1 cup milk Dairy-free and Vegan use unsweetened milk.

Instructions

Chop the mushrooms to your liking. I personally like mine finely chopped and I use my food processor.
In a large saucepan, heat butter (or dairy-free butter) over medium-high heat; saute mushrooms, and minced garlic until tender.
Sprinkle gluten-free flour and onion powder over mushrooms and stir to coat the mushrooms.
Stir in the gluten-free chicken broth, salt, pepper, and nutmeg (optional, but so good!). Stir the mixture until the flour dissolves. Bring the soup to a boil and stir it until thickened (about 2 minutes).
Reduce the heat to low/simmer and stir in the milk (or dairy-free milk). Simmer, uncovered for about 10-15 minutes. Make sure you stir it occasionally and remove the soup from the heat as soon as it becomes as thick as you want it.
To make a garnish for your soup if you are planning on serving it, sautee mushrooms in a small pan with olive oil or butter until golden brown.
Store in an air-tight container for later use or you can freeze it. Let the soup cool completely before freezing it. Leave about an inch of space between the soup and the container's lid when filling it. If you are planning on freezing the soup (not leftovers) don't add the dairy or non-dairy milk, simply add it in when you've reheated the soup.

Notes

I like my soup smooth and creamy, so I use my immersion blender to fully blend the mushrooms. If you like it chunky, leave it as is or blend slightly.
Have fun with the garnishes. Try some fresh herbs, sautéed mushrooms, or crispy onions.
Make sure your broth is gluten-free. Not all broths are gluten-free. I like to make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
The Cream of Mushroom Soup recipe makes 18 ounces (2 cups), so if you want to use the same amount in a store-bought, you can remove 3/4 cup from the prepared recipe. I usually only use 1 cup of soup in recipes.
Store in an airtight container in the refrigerator for 3-4 days. Heat the soup up on the stovetop until warmed through.
To freeze it, leave about an inch of space between the soup and the container's lid when filling it. If you plan on freezing the soup (not leftovers), don't add the dairy or non-dairy milk yet. Simply add it in when you've reheated the soup. Defrost in the refrigerator overnight before heating up.

Nutrition