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Overhead square photo of a bowl of Gluten Free Cream of Mushroom Soup.

Gluten Free Cream of Mushroom Soup

This creamy mushroom soup is like a hug in a bowl! For a more condensed soup, reduce the broth to ¾ of a cup and the heavy cream to ½ a cup.
Course Soup
Cuisine American
Keyword soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 233kcal


  • ¼ cup unsalted butter
  • cup finely chopped shallots
  • 2 cups mushrooms chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • ¾ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 4 cups chicken broth
  • 1 ½ teaspoons xanthan gum
  • 1 cup heavy cream


  • Melt the butter in a large saucepan to medium-high heat.
  • Add the shallots and mushrooms and cook for 8 minutes.
  • Add the garlic, thyme, salt, and pepper. Cook for 30 seconds more.
  • Add the broth and bring to a simmer. Whisk in the xanthan gum.
  • Reduce the heat to medium-low and cook for 45 minutes, stirring occasionally.
  • Allow to cool slightly and process in batches in a blender. (Alternatively, you can use an immersion blender.)
  • Return to the pot and stir in the heavy cream. Cook for another 5 minutes until heated through.


Calories: 233kcal | Carbohydrates: 6g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 905mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 830IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1mg