Gluten-Free Cream of Mushroom Soup

Gluten-Free Cream of Mushroom Soup Recipe

The Spruce / Nyssa Tanner

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
274 Calories
20g Fat
20g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 274
% Daily Value*
Total Fat 20g 26%
Saturated Fat 13g 64%
Cholesterol 60mg 20%
Sodium 414mg 18%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Protein 5g
Calcium 86mg 7%
*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 takes less than 20 minutes to make, with a creamy fresh flavor. Simply made with mushrooms, onions, garlic, cream, and using 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.


  • 8 ounces fresh mushrooms (sliced)
  • 1/4 cup sweet onions (finely diced)
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 4 tablespoons gluten-free sweet rice flour
  • 1 cup low sodium gluten-free chicken broth
  • 1 cup light cream (or whole milk)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • Optional garnish: fresh basil (sliced)

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 for about 3 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 vegetables with sweet rice flour while stirring for 2 minutes.

    add flour to the mushroom mixture

    The Spruce / Nyssa Tanner

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

    add chicken broth to the mushroom and flour mixture

    The Spruce / Nyssa Tanner

  5. Add cream or milk 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. Sprinkle basil over the top, 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.