Gluten-Free Cream of Mushroom Soup

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 11/10/22
Tested by
Young Sun Huh
Young Sun Huh
Tested by Young Sun Huh
Young Sun is a freelance recipe developer, tester, and food stylist with over 15 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Gluten-Free Cream of Mushroom Soup Recipe

The Spruce / Nyssa Tanner
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 3 servings
Yield: 3 cups
Nutrition Facts (per serving)
337 Calories
28g Fat
19g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 337
% Daily Value*
Total Fat 28g 35%
Saturated Fat 16g 78%
Cholesterol 79mg 26%
Sodium 636mg 28%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 6g
Vitamin C 5mg 25%
Calcium 93mg 7%
Iron 2mg 9%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade gluten-free cream soups aren't hard to make, and gluten-free sweet rice flour is an excellent thickener. Gluten-free cream of mushroom soup with a creamy fresh flavor takes less than 20 minutes to make. It's simply prepared with mushrooms, onions, garlic, and cream, uses gluten-free flour and chicken broth, then topped with fresh basil.

Gluten-free cream of mushroom soup is a versatile recipe because you can use it to make classic dishes like gluten-free tuna casserole and other casserole dishes.

If eating as a soup, enjoy it with a tossed salad for a complete meal.

"This gluten-free soup comes together very quickly and is a good canvas for other flavors and ingredients. The sweet rice flour works just as well as wheat flour in thickening the soup. The soup is smooth and not grainy at all." —Young Sun Huh

Gluten-Free Cream of Mushroom Soup /Tester Image
A Note From Our Recipe Tester

Ingredients

  • 8 ounces fresh mushrooms, thinly sliced

  • 1/4 cup small dice sweet onions

  • 2 cloves garlic, minced

  • 3 tablespoons unsalted butter

  • 1/4 cup gluten-free sweet rice flour

  • 1 cup low-sodium, gluten-free chicken broth

  • 1 cup light cream, or whole milk

  • Salt, or to taste

  • Freshly ground black pepper, to taste

  • Fresh basil, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Cream of Mushroom Soup ingredients

    The Spruce / Nyssa Tanner

  2. Sauté mushrooms, onions, and garlic with butter in a 3-quart saucepan over medium heat until mostly tender, about 10 minutes.

    Sauté mushrooms, onions, and garlic with butter in a saucepan

    The Spruce / Nyssa Tanner

  3. Sprinkle gluten-free sweet rice flour over vegetables and stir to blend the rice flour into the mixture. Continue to cook while stirring for 2 minutes.

    add flour to the mushroom mixture

    The Spruce / Nyssa Tanner

  4. Gradually add the gluten-free chicken broth and stir to blend.

    add chicken broth to the mushroom and flour mixture

    The Spruce / Nyssa Tanner

  5. Add cream and continue to cook over medium heat until soup thickens.

    add cream to the mushroom mixture

    The Spruce / Nyssa Tanner

  6. Season with salt and pepper to taste. Garnish with basil, if using, and serve.

    Gluten-Free Cream of Mushroom Soup in a pot

    The Spruce / Nyssa Tanner

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

How to Store and Freeze

  • If you have leftovers and are planning on using them within three days, just put your soup in the refrigerator in an airtight container. Remember to do this within two hours, even if it is still slightly warm.
  • Freeze your soup by putting it into an airtight plastic container or freezer bag. Plan to use it within three months. 

Recipe Variations

  • Add a good amount of paprika with the mushrooms and garnish with a dollop of sour cream and parsley for a Hungarian-style mushroom soup.
  • Almost any herb, such as thyme, parsley, dill, and chives, would work well with this soup,
  • Spike the soup with a little sherry or cognac for a sophisticated addition.