Easy Gluten Free Cream of Mushroom Soup Recipe
Gluten-free mushroom soup, really, why? Well, because, this is a staple at my house these days. Many people wrinkle up their nose at any recipe with cream of anything soup in it, I sometimes love the creaminess creamed soup can add. However, the base of most cream soups is flour. And flour is sometimes hard on some of our stomachs. Mine in particular. Which is why I have figured out how to do an easy gluten-free cream of mushroom soup at home on the fly when I have a recipe that is calling for cream of mushroom soup.
While sometimes I like to live in denial about being sensitive to gluten, my family will promise you eating wheat can leave me in a world of hurt. So, for their sake and mine, I do my best to avoid wheat. My close friends have even started stocking gluten-free crackers at their house for when I come over. That is a sign of true friendship right there. They aren’t cheap and they aren’t that good, but they still buy them so I can freely snack.
Now, some of you are probably thinking, wait, I have eaten with you and you ate bread or pasta. Yes, yes I probably have. And I pay dearly later for those choices, but I also hate being that person who demands the world change for me. So, I just roll with it.
What goes in gluten-free cream of mushroom soup?
Back to the gluten-free cream of mushroom soup. This is pretty easy and uses ingredients most should have on hand.
- Mushrooms – Button mushrooms work well for this. You don’t want to hard of a mushroom like a portabella mushroom.
- Butter – Flavor and fat to make this soup taste rich and creamy.
- Cornstarch – If you are going to thicken soup without wheat flour, cornstarch is a perfect substitute. If you are also avoiding cornstarch, then xanthan gum will also work.
- Milk – Regular 2% milk will work just fine for this recipe. Skim probably isn’t the best, so if you only have skim, mix in some half and half or heavy cream.
How to Make Homemade Gluten-Free Cream of Mushroom Soup?
I start with diced up button mushrooms and a tablespoon of butter. Saute the mushrooms till they shrink to about 50% of the size. While the mushrooms saute, mix together cornstarch and milk. I do two tablespoons per one cup of milk. But honestly, sometimes, I don’t want the soup this thick, so I adjust. But, for a standard recipe, this will work.
Add two teaspoons of Worcestershire sauce, Lea & Perrins is a GF brand, to the mushrooms and butter. Follow with milk and corn starch to the mushrooms and butter. Season with salt and pepper. Stir over medium heat till boiling. Let boil for one minute and remove the gluten free cream of mushroom soup from heat.
Yep, that is all folks. I told you. Easy. Simple. Completely doable in a pinch. Now, if you need a great recipe to make with this gluten-free cream of mushroom soup, try these Crock Pot Pepsi Pork Chops.
Recipes that use Cream of mushroom soup
Now that you have this gluten-free cream of mushroom soup recipe, make some delicious recipes you have been craving.
Cheesy Rice, Ham, and Broccoli Casserole
Gluten-Free Soup Recipes
Crock Pot Low-Carb Taco Soup – Keto Taco Soup
Low-Carb Chicken Cordon Bleu Soup
Easy Gluten Free Cream of Mushroom Soup
Ingredients
Instructions
- Saute the mushrooms in butter over medium heat till the mushrooms shrink to half the size.
- Mix cornstarch and milk together and set aside.
- Once mushrooms are shrunk, add Worcestershire sauce to mushrooms.
- Add milk and cornstarch combination to mushrooms. Add salt and pepper.
- Stir over medium heat till boiling. Boil for one minute and remove from heat.
Nutrition
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Thanks for this recipe. My son cannot have gluten and so many recipes call for Cream of Mushroom Soup.
I feel your pain. This is a game changer!
I was so excited to see this recipe, but as I was reading ingredients I noticed Worcestershire sauce, which is NOT gluten free at least where I buy it ? Is there a certain brand that is gluten free ? Iโd be excited to hear the brand and I could order online possibly ?
Thanks in advance
Chrysta
Lea & Perrin’s is gf.
Can I freeze this?
It should freeze just fine.
Lea & Perrins is gluten free. https://amzn.to/2QdZsFh
Lea and Perrins is Gluten Free
In Canada Lea&Perrins is not GF but French’s now has a GF one that is ok but the one you want to try to get is a brand called Wizards….its FABULOUS (and Vegan for those you appreciate that)
Are you sure these measurements are right? two tablespoons of corn starch to one cup of milk? Unless it’s different in the States to Australia I think it would be more likely to be two teaspoons corn starch. I ended up with a gluggy mess in the pan
Very good recipe thank you so very much and a link is posted in my group for this recipe for others to try. For me the trick was to whisk the milk and cornstarch together. As well as cook it slow and not over cook it :] I love Mushroom soup so your recipe fully made my day as I can now have it again. For me next time I make it I will cut down the pepper as I don’t use it normally at all lol .
How long can this be kept in the fridge?
I would not keep it more than a week in the fridge.
Iโm so excited to try this today for my daughter who can not eat gluten. Thank you.
Can you freeze it
Would almond milk work instead of dairy milk?
I have not tried it with almond milk but am confident it would work just fine.
I used almond milk and it was perfect. What I want to try is freezing some of this.
How about using ARROW ROOT instead of cornstarch? And maybe Bragg’s amino acids instead the Worcestershire sauce?
Arrowroot should work with the same measurements as cornstarch. I use it when making yogurt and the measurements are the same.
But Iโm allergic to corn products. What can I use instead of corn starch?
The only thing I could recommend is xanthan gum.
i’m so grateful to find Gluten Free Creamed soup recipes because my husband is Gluten Free with Celiac disease. It makes it so much easier to make a casserole with a creamed soup. Thank you from the bottom of my heart for your recipe.
Can you can(pressure cook or hot water bath) this cream of mushrooms soup?