Gluten-Free Cream of Mushroom Soup

Ingredients

• 28 g (2 tablespoons)butter or vegan butter
• 1shallot, finely chopped
• 225 g (8 ounces)white button mushrooms, finely chopped
• 180 ml (3/4 cup)chicken stock or broth
• 1.25 ml (1/4 teaspoon), plus more to tastekosher salt
• 1.25 ml (1/4 teaspoon), plus more to tastepepper
• 1.25 ml (1/4 teaspoon)onion powder
• 0.6 ml (1/8 teaspoon)garlic powder
• A pinchpaprika
• 120 ml (1/2 cup)milk of choice
• 16 g (2 tablespoons)cornflour

Instructions

1. 1

   Cook the mushrooms

   Put the butter, shallot and mushrooms in a medium saucepan. Cook over medium heat for 7–9 minutes, until the mushrooms have softened and released most of their liquid.

2. 2

   Whisk the thickener

   In a liquid measuring jug or small bowl, whisk the milk and cornflour until smooth.

3. 3

   Add the stock

   Pour the chicken stock and all the spices into the saucepan, then bring the mixture to a simmer.

4. 4

   Stir in the milk

   Whisk vigorously as you slowly pour the milk and cornflour mixture into the simmering stock, stirring continuously.

5. 5

   Cook until thick

   Keep stirring and cooking until the soup bubbles and thickens, about 3–4 minutes.

6. 6

   Season and use

   Take the pan off the heat and adjust the salt and pepper to taste. Use the soup straight away in a recipe, or cool it and refrigerate for up to a week.

What is cream of mushroom soup?

Cream of mushroom soup is a familiar American-style savoury soup, often used as a creamy base in casseroles and other recipes. This version combines mushrooms, stock and milk, with cornflour providing the thickening instead of wheat flour.

Finely chopping the mushrooms helps them soften quickly and gives the finished soup a useful, evenly textured consistency. The recipe makes an amount equivalent to one can of condensed soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 4g protein, 10g carbs, 2g fat.

The mushrooms and cornflour contribute most of the carbohydrates, while butter and milk provide much of the fat; mushrooms, milk and stock contribute some protein. For a more complete meal, pair a serving with a protein-rich main and vegetables.

The key ingredients

Mushrooms: White button mushrooms have a mild flavour that works well as a versatile base. Chop them finely so they cook down in the short cooking time.

Stock and milk: Stock brings savoury depth, while milk gives the mixture its creamy character. Choose chicken stock or broth as listed, and use the milk of your choice.

Cornflour: Whisking it into cold milk first helps it disperse smoothly before it meets the hot stock. This is what thickens the soup without wheat flour.

Let the mushrooms soften

Cook the shallot and mushrooms in the butter over medium heat for the full 7–9 minutes. The mushrooms should be soft and have released most of their liquid before you add the stock.

Stir as they cook so the mixture heats evenly. Waiting for the liquid to cook down helps avoid adding the thickener to a watery mushroom mixture.

Add the thickener gradually

Smooth slurry: Whisk the cornflour and milk together until no lumps remain before adding them to the pan.

Slow pour: Add the mixture gradually to the simmering stock while whisking vigorously. Keep stirring as it cooks for 3–4 minutes, until it bubbles and thickens.

Check the finished texture

The soup is ready when it has visibly thickened and is bubbling after the final 3–4 minutes of cooking. Stir continuously during this stage so the mixture thickens evenly.

Season after removing the pan from the heat, tasting before adding extra salt or pepper. The stock can already be salty, so adjust in small amounts.

Using it in recipes

Use the soup immediately anywhere a recipe calls for one can of condensed cream of mushroom soup. Stir it into a casserole or another dish that uses a creamy mushroom base.

For a meal on its own, serve it with bread or a simple salad. If using it as a recipe ingredient, follow the cooking instructions of that dish.

Recipe notes & tips

• Chop the mushrooms and shallot finely so they soften within the stated cooking time.
• Use medium heat for the mushroom mixture and stir it while it cooks.
• Whisk the cornflour into the milk until smooth before it goes into the pan.
• Pour the milk mixture in slowly while whisking the simmering stock.
• Taste before adding extra salt, particularly if your stock is already seasoned.

Variations

• Vegan version: Use vegan butter, plant-based milk and vegetable stock.
• Herby finish: Stir in chopped fresh parsley after taking the pan off the heat.
• More mushroom texture: Reserve a few cooked mushroom pieces and stir them back in at the end.
• Peppery flavour: Add extra pepper gradually when seasoning to taste.
• Smoother soup: Blend the finished mixture until it reaches your preferred texture.

Common mistakes to avoid

• Adding mushrooms too soon: Let the pan heat with the butter before cooking the shallot and mushrooms together.
• Rushing the mushrooms: Cook for 7–9 minutes, until softened and most of their liquid has been released.
• Skipping the slurry: Whisk the cornflour into the milk first to help prevent lumps.
• Pouring too quickly: Add the milk mixture gradually while whisking vigorously.
• Stopping early: Keep stirring for 3–4 minutes, until the soup bubbles and thickens.

How to store

Cool the soup and refrigerate it in a covered container for up to a week. Reheat gently in a saucepan, stirring until hot; if it has thickened during storage, stir in a little milk or stock to loosen it.

Frequently asked questions