Gluten-free cream of mushroom soup — why make it? Because it’s become a staple in my kitchen. While many people turn up their noses at recipes that use canned cream soups, I appreciate the rich, creamy texture they add. The issue is that most cream soups are thickened with wheat flour, which can cause discomfort for people with gluten sensitivity. That’s why I’ve developed a quick, easy gluten-free version you can make on the fly whenever a recipe calls for cream of mushroom soup.
My family knows how sensitive I can be to wheat, so we avoid it whenever possible. Friends even keep gluten-free crackers on hand when I visit — not because they’re the best snack, but because it makes visiting easier for everyone. I try not to make a fuss, but having reliable gluten-free substitutions in the kitchen helps a lot.
What goes in gluten-free cream of mushroom soup?
This version is simple and uses ingredients you likely already have on hand:
- Mushrooms – White button mushrooms work well. Avoid very dense mushrooms like portobello for this recipe.
- Butter – Adds flavor and richness to the soup.
- Cornstarch – A great gluten-free thickener. If you prefer another option, xanthan gum can work in small amounts.
- Milk – Regular 2% milk is ideal. If you only have skim, stir in a bit of half-and-half or cream for body.
How to Make Homemade Gluten-Free Cream of Mushroom Soup?
This is a quick method that produces a smooth, creamy result. Start by dicing button mushrooms and melting a tablespoon of butter in a skillet. Sauté the mushrooms over medium heat until they reduce to about half their original volume. While the mushrooms cook, whisk together the cornstarch and milk — I usually use two tablespoons of cornstarch per one cup of milk, but you can adjust for a thinner or thicker soup.
When the mushrooms have cooked down, add two teaspoons of gluten-free Worcestershire sauce to boost the savory flavor. Pour in the milk-and-cornstarch mixture, season with salt and pepper, and stir gently over medium heat until the mixture comes to a boil. Allow it to boil for one minute to activate the cornstarch, then remove the pot from the heat. That’s it — a quick, gluten-free cream of mushroom soup you can use in recipes or serve on its own.
Simple, fast, and completely doable when you need a GF substitute in a pinch. If you want a dish that pairs well with this soup as an ingredient, try using it in a slow-cooked pork chop recipe or a comforting casserole.
Recipes that use cream of mushroom soup
Here are a few meal ideas that work well with this homemade gluten-free cream of mushroom soup:
Crock Pot Cubed Steaks
Cheesy Rice, Ham, and Broccoli Casserole
Green Bean Delight Casserole
Gluten-Free Soup Recipes
If you enjoy making soups, try these other gluten-free options:
Crock Pot Low-Carb Taco Soup – Keto Taco Soup
Smoked Sausage Corn Chowder
Low-Carb Chicken Cordon Bleu Soup
Easy Gluten Free Cream of Mushroom Soup
Print
Rate
Ingredients
- 1/2 cup diced button mushrooms
- 1 tablespoon butter
- 2 teaspoons gluten-free Worcestershire sauce
- 1 cup milk
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Sauté the mushrooms in butter over medium heat until they shrink to about half their size.
-
Mix the cornstarch and milk together and set aside.
-
Add the gluten-free Worcestershire sauce to the mushrooms.
-
Pour in the milk-and-cornstarch mixture, and add salt and pepper.
-
Stir over medium heat until the mixture boils. Let it boil for one minute, then remove from heat.
Nutrition
|
Carbohydrates: 3g
|
Protein: 1g
|
Fat: 2g
Affiliate links were used in this post.