Homemade Cream of Mushroom Soup is quick and easy to make with simple kitchen staples – fresh mushrooms, milk, butter, salt, pepper, and cornstarch. Best of all, it’s gluten-free and is easy to make dairy-free.

Easy Homemade Mushroom Soup Recipe that is gluten-free - Real: The Kitchen and Beyond

Have you ever looked at a can of cream of mushroom soup and wondered just how hard it could be to make? It isn’t as difficult as it might seem. It takes just a few ingredients, and once you have a taste of homemade cream of mushroom soup you aren’t going to want to go back.

The taste is all about the ingredients!

Homemade cream of mushroom soup has fewer ingredients than classic canned cream of mushroom soup you buy in the grocery store. In fact, after reading the label of popular cream of mushroom soups I will never go back. The best part about this recipe is that it’s gluten-free. Now all my gluten-free friends can enjoy it too.

What kind of mushrooms should you use?

I like to use baby bella mushrooms, also called brown or crimini mushrooms for their flavor and price point. They have a bit more flavor than white mushrooms but are not as mushroomy as portobello mushrooms or wild mushrooms. Sometimes I will use shiitake mushrooms or a wild mushroom mix. However, they cost a bit more, so that’s a special treat. You can also use white mushrooms. Not only are they often the cheapest option, but they have a very mild flavor.

What kind of milk should you use?

I use full-fat dairy milk in this recipe most of the time. When I make it dairy-free, I use So Delicious Unsweetened Coconut Milk (refrigerated) or rice milk. I prefer coconut milk when making it dairy-free because the final product is closer to a cream soup, whereas rice milk is more like gravy.

What if you don’t have cornstarch?

If you do not have cornstarch, you can use all-purpose flour. You will need to use double the amount of flour as cornstarch. So, 1 tablespoon of cornstarch = 2 tablespoons flour. Note that this recipe will not be gluten-free if you make this substitution.

Can you add seasonings?

I keep the seasonings in cream of mushroom soup very simple because I often use it as an ingredient for other recipes, like my Ground Turkey Tater Tot Casserole or Tuna Noodle Casserole. However, you can add more herbs as you desire. For example, add a pinch of thyme and splash of white wine or squeeze of lemon juice if you are making it as a standalone soup.

Gluten-Free Cream of Mushroom Soup

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Homemade Cream of Mushroom Soup is quick and easy to make with super simple kitchen staples. Best of all, it’s gluten-free (and easy to make dairy-free).

Author: Heather McCurdy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

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8 ounces mushrooms, I like crimini
2 cups full-fat milk*
2 tablespoons butter*
2 tablespoons cornstarch
1/2 teaspoon garlic powder (optional)
1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)
1/8 teaspoon black pepper

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Instructions

Melt half the butter in a pan, on medium heat.
Add chopped mushrooms, garlic powder, salt, and pepper.
Heat until mushrooms are soft.
Add rest of butter and heat until melted.
Stir in cornstarch.
Once cornstarch is fully incorporated and mixture is bubbling, add milk, 1/2 cup at a time, stirring until fully blended.
Cook until thickens to consistency you want.
Use as regular mushroom soup.

Notes

If you make and save for another day, this mushroom soup will thicken to a condensed soup. You can then add another 1-2 cups of milk, depending how long you heat it and how thick you want it.
* You can make this recipe dairy-free by substituting coconut milk or rice milk for dairy and olive oil for butter.