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Gluten free cream of wild mushroom soup recipe

Gluten free cream of wild mushroom soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Mushroom soup
  • Cream of mushroom soup

This creamy, earthy mushroom soup made with assorted wild mushrooms is a gluten free starter that everyone will enjoy.

15 people made this

IngredientsServes: 4

  • 3 tablespoons extra-virgin olive oil
  • 450g assorted wild mushrooms, thinly sliced
  • 1 large onion, finely chopped
  • 2 portobello mushrooms, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 4 tablespoons dry white wine
  • 700ml gluten-free chicken stock
  • 235ml whipping cream
  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon gluten-free plain flour
  • sea salt and ground white pepper to taste

MethodPrep:25min ›Cook:28min ›Ready in:53min

  1. Heat olive oil in a large saucepan over low heat. Add wild mushrooms, onion, portobello mushrooms, thyme, rosemary and sea salt; cover and cook until mushrooms soften, about 3 minutes.
  2. Uncover saucepan and pour in white wine; cook and stir until most of the wine evaporates, about 5 minutes. Pour in chicken stock; simmer soup until flavours combine, about 15 minutes.
  3. Whisk cream, 1 tablespoon chopped parsley and plain flour together in a small bowl. Pour into the soup; cook, stirring occasionally, until heated through, about 5 minutes. Season soup with salt and pepper; top with remaining parsley.


Substitute 1 teaspoon dried thyme and 1/4 teaspoon dried rosemary for the fresh thyme and rosemary if desired.

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Easy Gluten-free Cream of Mushroom Soup Recipe (Low Carb, Keto)

It’s no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my 5-ingredient broccoli cheese soup is one of the most popular recipes on the blog. Today I’ve got another creamy low carb soup recipe to add to your list: gluten-free cream of mushroom soup!

The cool thing about gluten-free cream of mushroom soup is that it’s both an amazing dish in itself and a killer recipe ingredient. Sure, it works as a starter to your meal on its own, but it’s also a common staple in other foods, like casseroles. (And, I already have one in mind using this recipe!)

This is probably why the canned kind is so popular, but that pales in comparison in so many ways. Not only is the flavor more bland, the ingredients are often questionable at best. Store bought cream of mushroom soup is not usually gluten-free and filled with hidden carbs and preservatives.

Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes? I much prefer this homemade version made with real food. Once you try it, I think you’ll agree. You could even make it paleo and whole 30 if you’d like – just use coconut cream instead of heavy cream.

This gluten-free cream of mushroom soup is all made in one saucepan, and is easy as can be. Start by sauteing the mushrooms and onions, then the garlic. Add the remaining ingredients and simmer for a while. Finally, puree with an immersion blender. Viola – low carb cream of mushroom soup!

This week turned out to be perfect timing for this keto cream of mushroom soup. The weather in the Midwest has been doing it’s usual March thing, alternating between warm and cold abruptly. Fortunately, it’s definitely been on the warmer side of normal (and this spring loving girl is thrilled!). But, the winds picked up in the past few days and the temperature is dropping again, so I’m happy to have some gluten-free cream of mushroom soup ready to go in the fridge.

When we have this soup on its own, I like to add some sliced sauteed mushrooms to it. Thyme or parsley make nice additions, too. You can use fresh or dried – whatever you have on hand works.

Still, as delicious as it is plain, I’m really excited to incorporate this gluten-free cream of mushroom soup into other recipes. I already have one in mind, but would love to hear your ideas, too. What kinds of things would you use it for?

Gluten free cream of wild mushroom soup recipe - Recipes

Is there any food more comforting than a creamy mushroom soup? This is the grown-up version, though it is simple enough to appeal to kids. In this recipe, coconut is not the star. Its flavor is lost in the earthy depth of mushrooms, but its creaminess makes for a rich and filling but still healthy soup.

2 leeks (white part only), halved lengthwise and sliced 1/4 inch thick

2 cloves garlic, coarsely chopped

1 large sprig fresh thyme

1 pound assorted wild mushrooms, coarsely chopped

4 cups chicken stock (gluten-free, if required) or water

2 teaspoon tamari soy sauce (gluten-free, if required)

Freshly ground black pepper

In a large pot, combine leeks, garlic, thyme sprig, coconut oil, and salt. Cook over medium heat, stirring occasionally, until leeks are soft.

Stir in mushrooms. Cook, stirring occasionally, until they are soft, about 5 minutes.

Raise heat to high and pour in wine, chicken stock, and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for about half an hour.

Remove from heat and stir in lemon juice, coconut milk and tamari sauce.

Transfer half of soup (about 3 cups) to a blender and blend until very smooth.

Return puréed soup to the pot and stir until combined. Reheat gently do not allow to boil. Season with salt and lots of freshly ground black pepper. Serve garnished with a drizzle of olive oil and a sprinkle of thyme leaves.

How to Make This Wild Mushroom Soup


  • Butter
  • Leeks
  • Garlic Cloves
  • Mixed Wild Mushrooms (any variety)
  • Fresh Chopped Thyme
  • Chicken Stock or Vegetable Stock
  • 1 cup dry white wine
  • 1/3 cup dry sherry
  • 1 1/4 cup heavy cream
  • Salt and pepper


  1. Cut and wash the leeks to make sure you get all the sand out. Then add butter to a large sauce pot. Once melted, add in the leeks and garlic to saute together. Then scoop out and set aside.
  2. Add in the mushrooms and thyme. Saute in the sauce pot until the moisture has evaporated. Then scoop out ¾ of the mixture out and set them aside. Then add in the leeks again.
  3. Pour in the stock, wine, and sherry and bring to a boil. Then simmer for about 15 minutes. Using an immersion blender, puree the soup then add back the remaining mushrooms.
  4. Stir in the cream and season with salt and pepper to taste.

Recipe Summary

  • 5 cups sliced fresh mushrooms
  • 1 ½ cups chicken broth
  • ½ cup chopped onion
  • ⅛ teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup half-and-half
  • 1 tablespoon sherry

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Wild Mushroom Soup Recipe

This weekend, I was excited to find elephant ear mushrooms. Elephant ear mushrooms are also called oyster mushrooms and they grow wild here in Vermont. I don’t know enough about wild mushrooms to pick them in the wild so I buy them from people who do. Once I got home, I started thinking about the best way to enjoy them and decided to make a wild mushroom soup recipe that was both paleo and gluten-free.

Elephant ear or oyster mushrooms are fairly common edible mushrooms that grow on the side of trees. I have never seen them available in my grocery store but you may be able to find them in larger grocery stores or at food coops and farmer’s markets. If you’re experienced in foraging edible mushrooms, you can probably find them in woods if you know what to look for. If you’re not experienced in foraging edible mushrooms, buy them from someone who is.

Gluten Free Low Sodium Recipes

Use it for stir-frying or in sauces. To flavor side dishes sprinkle in chopped green onions or chives and squeeze a lemon wedge over corn carrots summer squash or broccoli.

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12 2021 Following a gluten-free diet shouldnt mean eating plain chicken and boring salads every night. Vegan Chickpea Flour Omelet These easy vegan oat bars are made with just a handful of simple and wholesome ingredients naturally gluten-free oil-free and refined sugar-free. Meatball and marinara sauce recipe with capellini.

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Gluten-free low-sodium soy-free recipe from Mama Capra Migraine Relief Recipes. Heat the mixture in a saucepan or microwave for 10 seconds if necessary to dissolve the. 45 Gluten-Free Dinner Recipes Carrie Madormo RN Updated.

Gluten-free no-boil lasagna noodles. The optimal blend also enables you to reduce the salt in tried-and-true recipes such as chicken tortilla soup dips and fish dishes. These Healthy Chicken Tostadas tostadas de pollo are low-fat and low-carb.

Ricotta cheese parmesan cheese shredded mozzarella. Prepare sauce by combining coconut amines honey lime zests lime juice and ginger in a jar and shaking. Combine the ingredients.

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How to make cream of mushroom soup

It's such an easy recipe! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Start by cooking the mushrooms and garlic in butter with some salt.

2. Add the remaining ingredients except for the cream and cornstarch. Bring to a boil, then simmer for 10 minutes.

3. Puree the soup using an immersion blender. Stir in the cream (and the cornstarch slurry if using), heat and serve.

Cream of Mushroom Soup

This is the best cream of mushroom soup I have ever had. We made it at the restaurant for the daily soup special and this was also the “secret” ingredient in our green bean casserole. I personally like both textures (and look) of mushrooms in the soup. I slice half the mushrooms and chop the other half. But feel free to use the mushrooms however you would like.


  • 15 ounces, weight Fresh Mushrooms (shiitake, Portobello, Cremini)
  • 2 Tablespoons Olive Oil, Divided
  • 3 sprigs Fresh Thyme
  • 2 cups Onion, Chopped
  • 1 stick Butter
  • ¼ cups All-purpose Flour
  • 4 cups Vegetable Stock
  • 1-½ teaspoon Sea Salt (or Kosher Salt)
  • 1 teaspoon Freshly Ground Black Pepper
  • 1 cup Half-and-half
  • 1 cup Heavy Cream
  • ½ cups Fresh Parsley, Minced


Clean the mushrooms by wiping them off with a dry paper towel. Don’t wash them!

Slice the mushrooms or chop them into bite-sized pieces. Set aside.

Heat 1 tablespoon of the olive oil in a large pot. Once oil is hot add the mushrooms and thyme and cook for 10 minutes or until lightly browned. Place in a bowl and set aside. Remove thyme stems (leaves should have fallen off)

In the same pot, heat the remaining 1 tablespoon of olive oil then add the onions. Cook covered over low heat, stirring occasionally for 15 minutes. Then add the mushrooms back into the pot.

Next, add the butter. Allow it to melt then add the flour and cook for 1 minute. Add the vegetable stock and stir for another minute, scraping the bottom of the pot. Add the salt and pepper pepper and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes. Then add the half-and-half, cream and parsley. Heat through but do not boil. Season with additional salt and pepper, to taste. Serve hot.

Creamy Pureed Mushroom Soup + 6 Things to Know About Mushrooms

September is a busy month in my world. The kids go back to school, my family celebrates Rosh Hashana (the Jewish New Year) and a whole bunch of other fall Jewish holidays, and in my professional work I’m reminding you all to celebrate National Family Meals Month, Better Breakfast Month, and the subject of this post – mushrooms.

Give Mushrooms Some Love

That’s right. In addition to everything else, September is National Mushroom Month. And seeing how I am a mushroom lover (have you seen all the mushroom recipes I’ve posted?), I can’t let this month go by without giving this veggie (er, fungi) some extra love. Plus, I wanted to remind you of the delicious Creamy Pureed Mushroom Soup recipe at the end of this post – soup season is almost here!

Back in 2015 I had an amazing experience learning all about mushrooms when the The Mushroom Council invited me on a farm tour, where I learned all about the variety of mushrooms available, how they are grown, the latest mushroom research, and how “The Blend” is being used in restaurants, schools, and at the supermarket (more about that below). Plus, I got to enjoy a delicious mushroom-filled lunch with about ten of my registered dietitian nutritionist colleagues (including Kara, Deanna, and Toby). Needless to say, I was thrilled and humbled to be included in this select group of dietitians.

To help spread the word about Mushroom Month, and help you all achieve The Council’s goal of increasing mushroom intake (this year’s Mushroom Month theme is “A Mushroom a Day”), I’ve partnered with The Mushroom Council once again to remind you of some of the reasons you should include mushrooms in your meals any time of day – breakfast, lunch, or dinner!

Mushroom Facts

1. Mushrooms are grown indoors all year round (and it’s a stinky process).

The growing process is quite complex and involves highly controlled environments and a lot of TLC. Each growing and harvesting period takes 3 months and then the process starts all over again. If you’re interested in the step-by-step growing process, the Mushroom Council does a great job taking consumers through it.

2. Mushrooms are fungi, not vegetables.

Because they don’t have leaves, roots, or seeds and they don’t need light to grow, mushrooms are not a true vegetable. However, because they provide many of the same nutritional attributes of vegetables they are classified as such by the USDA.

3. Mushrooms are full of nutrients.

People often put down brown and white vegetables thinking they can’t possibly be as nutritious as the more colorful produce available. However, mushrooms are good to excellent sources of potassium, B vitamins (including riboflavin, niacin, and pantothenic acid), and antioxidants including selenium. Mushrooms are also one of the only non-fortified food sources of vitamin D, and UV-exposed mushrooms are an excellent source of this nutrient of concern.

4. Mushrooms come in many varieties.

The most common mushrooms you’ll find in the supermarket are white button mushrooms and brown button mushrooms, also known as baby bella or crimini. Portobellos are also pretty popular and are a more mature version of the brown crimini mushrooms. Specialty mushrooms include maitake (aka hen of the woods), shiitake, enoki, oyster, beech, royal trumpet, pom poms, and wild mushrooms. Some of the coolest mushrooms I saw on the tour were the specialty mushrooms!

5. Mushrooms are showing some amazing health benefits.

The research on mushrooms is expanding and so far results are showing the benefits of mushrooms on immunity, cancer, and gut health, as well as a focus on the flavor-enhancing properties of mushrooms. You can learn more about mushroom research and access studies here.

6. Mushrooms make it easier to eat a plant-based diet.

“The Blend” is the technique by which mushrooms are finely chopped and mixed in with ground meat to make your meat go further. Using “The Blend” increases saves you money at the supermarket (meat is more expensive than mushrooms), and increases the nutritional value of meals. Research shows that using “The Blend” increased vitamin D, potassium, B vitamin, and antioxidant intake, and reduced calorie, fat, and sodium intake while maintaining flavor thanks to the umami properties of mushrooms.

I always add mushrooms to my tomato sauce, which I use for meatballs and meat bolognese sauce, and I add them to my vegetarian lentil bolognese too (making for a double dose of umami from the mushrooms and lentils!).

About this Creamy Pureed Mushroom Soup

Now for the recipe you’ve been waiting for! This mushroom soup is thick and creamy without any cream, and it’s full of that savory, umami flavor you know and expect from mushrooms. Plus it’s gluten free and 100% vegetarian. Swap the evaporated milk for a non-dairy milk to make it vegan – I bet light coconut milk would be delicious here!

I love serving this Creamy Pureed Mushroom Soup in shot glasses or tea cups at cocktail parties, but it’s also a filling meal on it’s own. Top it with some crème fraiche and chives or drizzle with truffle oil for an even deeper umami experience.


  1. Shandley

    I find you have misled.

  2. Tuyen

    Thank you, delicious!

  3. Shakazuru

    Very good post! Thanks for the work you've done!

  4. Lairgnen


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