Got 30 minutes? Then this gluten free Cream of Mushroom Soup could be on your dinner table tonight! Super easy to make, this classic recipe is made entirely without flour for a naturally gluten free, low carb meal that's sure to keep you full.
I don't know about you, but to me, there's nothing that screams as much of fall as a bowl of Cream of Mushroom soup. I don't think I've ever made it any other time of year, and I don't think there's a single fall I haven't had it.
This version has been my go-to for many, many years - and it never fails to deliver.
Quick, easy, low in carbs & so filling - it's a perfect meal all in one pot.
Why you will love this recipe
- It's quick and done in under 30 minutes
- It's easy to make with just a few simple steps
- It's naturally gluten free so no need for any special products
- It's loaded with mushroom flavor from mushrooms & two types of stock
- It freezes really well so make a big batch while you're at it
What you need to make it
Ingredient notes & substitutions
- Salted butter can be swapped for unsalted. Add a pinch of salt at the end if needed, but taste test first!
- Dry white wine - choose a nice kind for the best taste, and serve the same wine alongside the soup for a perfect pairing. You can also use sparkling wine.
- Yellow onion can be swapped for shallots or red onion
- White button mushrooms can be swapped in part or fully for another type of mushrooms - my favorite is some kind of chanterelles
- Cream can be full fat or half n half - use fall fat for the most filling meal
- Mushroom stock - homemade is always best, but I used a bouillon cube. Just make sure it's gluten free!
- Concentrated mushroom stock can be skipped, but adds loads of taste. Always make sure it's gluten free!
How to make it
- Melt butter in a pot over medium heat. Make sure the pot is large enough to hold all the ingredients.
- Wait until it's all melted and is starting to quiet down
- Add chopped onion and the garlic cloves
- Cook for about 3 minutes until the onion has softened a bit. It shouldn't brown.
- Add the shredded mushrooms
- Cook for 3-5 minutes, until the volume is about half and a lot of water has come out from the mushrooms
- Raise the heat to medium-high and pour in the wine
- Bring to a rapid simmer and simmer for a minute
- Pour in the concentrated mushroom stock
- Follow with regular mushroom stock
- Mix well, lower the heat to medium again, and simmer for 5-10 minutes, or longer if you have the time
- When done, remove the soup from the heat
- Mix the soup well using an immersion blender, then place back on the heat
- Pour in the cream and mix well
- Bring to a simmer
- Then turn off the heat, mix, taste test and season with salt and pepper if needed. Serve!
Tips & tricks
- If you don't have an immersion blender you can allow the soup to cool down a bit and then add it to a food processor or regular blender. However, make sure the soup has cooled as it will otherwise create to much pressure and you will have soup all over the kitchen.
- Add more garlic taste by leaving one, or both, of the garlic cloves in the soup and mixing it in with the immersion blender
- Mix it up with different types of mushrooms - for example, this soup is amazing made with all or half of the white button mushrooms switched for any type of chanterelles
- Make it vegan by using full fat coconut milk instead of cream, and vegetable oil instead of butter - it changes the flavor a bit, but it's still delicious
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze it to keep for longer, this soup freezes really well and is good for at least 3 months
Recipe FAQ
How can I make this recipe vegan?
Make it vegan by switching cream for full fat coconut milk, and switching butter for vegetable oil. It changes the flavor a bit, but it still comes out delicious.
Can I freeze it?
Yes, this soup freezes really well. Just allow it to cool first and then freeze in an airtight container. Thaw slowly in the fridge before heating, for best results.
Can I use this in recipes that call for cream of mushroom soup as an ingredient?
Yes, this soup is perfect to use in recipes like this
More delicious soup recipes
Love quick & easy soups, like this one? Then you will love these recipes!
- Instant Pot Chicken Soup
- Instant Pot Turkey Soup
- Vegan Miso Mushroom Ramen
- Spicy Chicken Soup
- Vegan Lentil Soup (Gluten Free and Dairy Free)
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Cream of Mushroom Soup
Print RateServings: 4
Calories: 444kcal
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- ½ cup salted butter
- 1 yellow onion chopped
- 2 garlic cloves peeled, in one piece but slightly crushed
- 10 white button mushrooms shredded
- ½ cup dry white wine
- 1 tablespoon concentrated mushroom stock
- 1.25 cup mushroom stock
- 1 cup cream full fat or half n half
- salt and ground black pepper if needed, according to taste
To serve
- green herbs optional
- bread optional
Instructions
- Melt the butter over medium heat in a pot large enough to hold all the ingredients.½ cup salted butter
- Add in the chopped onion and garlic cloves. Cook about 3 minutes, until the onion has softened a bit.1 yellow onion, 2 garlic cloves
- Add in the mushrooms and cook until softened and about halved in volume, 3-5 minutes.Â10 white button mushrooms
- Raise the heat to medium-high, pour in white wine and let cook for a minute.½ cup dry white wine
- Pour in concentrated mushroom stock and regular mushroom stock. Bring to a simmer, lower heat to medium, and simmer for 5-10 minutes.Â1 tablespoon concentrated mushroom stock, 1.25 cup mushroom stock
- Remove the soup from the heat and remove the garlic cloves. Then mix with an immersion blender to desired consistency.
- Place the soup back on the heat and pour in the cream. Stir until well blended and bring to a boil. Then turn off the heat,1 cup cream
- Taste test and add salt and pepper if needed, according to taste. Serve with green herbs on top, and with a slice or two of bread.salt and ground black pepper, green herbs, bread
Equipment (may contain affiliate links)
Video
Notes
Â
One batch of this recipe makes 4 smaller portions, or 3 large ones.
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Ingredient notes & substitutions
- Salted butter can be swapped for unsalted. Add a pinch of salt at the end if needed, but taste test first!
- Dry white wine - choose a nice kind for the best taste, and serve the same wine alongside the soup for a perfect pairing. You can also use sparkling wine.
- Yellow onion can be swapped for shallots or red onion
- White button mushrooms can be swapped in part or fully for another type of mushrooms - my favorite is some kind of chanterelles
- Cream can be full fat or half n half - use fall fat for the most filling meal
- Mushroom stock - homemade is always best, but I used a bouillon cube
- Concentrated mushroom stock can be skipped, but adds loads of taste
Tips & tricks
- If you don't have an immersion blender you can allow the soup to cool down a bit and then add it to a food processor or regular blender. However, make sure the soup has cooled as it will otherwise create to much pressure and you will have soup all over the kitchen.
- Add more garlic taste by leaving one, or both, of the garlic cloves in the soup and mixing it in with the immersion blender
- Make it vegan by using full fat coconut milk instead of cream, and vegetable oil instead of butter - it changes the flavor a bit, but it's still delicious
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze it to keep for longer, this soup freezes really well and is good for at least 3 months
Nutrition
Calories: 444kcal | Carbohydrates: 8g | Protein: 3g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 139mg | Sodium: 522mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1703IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Ja
Two questions - we don't use alcohol of any kind in our cooking at home. What else can we use in the mushroom soup other than wine?
Also, we can't use any kind of bouillons because of certain ingredients. What do you suggest we use?
Thank you! Looking forward to making this soup.
Emmeline Kemperyd
Hi,
You can swap the wine for equal amount of mushroom stock plus a little bit of balsamic vinegar.
Substituting stock is harder. Without it you won't get the same full flavor. I would recommend making your own instead, so you can control what ingredients are included. Another option you could try is to add water instead of stock and increase the amount, and then simmer it longer. I haven't tried this myself, but it should ensure you still get a lot of mushroom flavor.
Plese let me know how it turns out!
/Emmeline