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Gluten Free Cream of Mushroom Soup

  • 1 min read

Gluten Free Cream of Mushroom Soup

Course: Main, AppetizersDifficulty: Medium


Prep time


Cooking time





This gluten-free cream of mushroom soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is made with simple ingredients, and it can be ready in just 30 minutes. This soup is also a great source of protein and fiber, making it a healthy and satisfying meal.


  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 8 ounces cremini mushrooms, sliced

  • 1/4 cup gluten-free all-purpose flour

  • 4 cups gluten-free chicken broth

  • 1 cup milk

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried rosemary

  • Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until softened and browned, about 5 minutes more.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
  • Gradually whisk in the chicken broth and milk. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
  • Stir in the salt, pepper, thyme, and rosemary. Serve hot.


  • For a richer flavor, use half and half or heavy cream instead of milk.
  • Add a splash of white wine to the soup for an extra depth of flavor.
  • Garnish with chopped fresh parsley or chives before serving.

This gluten-free cream of mushroom soup can be served on its own, or it can be used as a base for other dishes, such as grilled cheese sandwiches, chicken pot pie, or macaroni and cheese. It is also a great soup to serve at parties or potlucks.

Here are some other ideas for how to serve this soup:

  • Serve with a side of crusty bread or crackers.
  • Top with shredded cheddar cheese.
  • Add a dollop of sour cream or yogurt.
  • Garnish with chopped fresh herbs.

I hope you enjoy this recipe!