Gluten Free Mushroom Soup

This gluten-free mushroom soup is quick, flavorful, and so comforting! Made with wild shiitake, chanterelle, or porcini mushrooms (or a combination of all three!), you can have this delicious soup on the table in under 30 minutes.

Healthy Mushroom Soup Recipe

My mom gave me this wild mushroom soup recipe many years ago. She got it from a chef in one of her favorite restaurants. I make it a lot because it’s easy, fast and delicious. 

It’s not a true cream of mushroom soup, but the addition of a small amount of heavy cream gives this soup a rich, creamy-like flavor. Because of the utter simplicity of this recipe, it can easily be adapted to a vegan mushroom soup without any loss of flavor.  

If you love mushrooms, try this easy, three-ingredient Mushroom Spread!  

Wild Mushroom Soup Recipe

To make this gluten free mushroom soup, you’ll need the following ingredients.

• 2 1/2 cups wild mushrooms such as shiitake, chanterelle, or porcini (or a combination), coarsely chopped.
• 4 tablespoons butter, divided
• 1/2 cup finely chopped shallots, about 2 large
• 3-4 cups chicken or vegetable stock
• 2 Tablespoons or more heavy cream
• Kosher salt and black pepper to taste
• Additional sliced, sautéed mushrooms and finely chopped chives for garnish, if desired

Although wild mushrooms cost a bit more than white or cremini mushrooms, they don’t weigh very much. But if cost is an issue, use a combination of wild and domesticated mushrooms.

If you want to make this mushroom soup dairy free, substitute olive oil for the butter and omit the cream. The heavy cream adds richness, but is not necessary. 

In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.

Stir in mushrooms and cook for an additional 2-3 minutes. 

Add 3 cups stock and continue to cook 7-10 minutes until mushrooms are cooked through.

Puree soup in a blender in batches until smooth, with specks of mushrooms.

Return to the saucepan and bring to a boil. Turn off heat and whisk in 2 tablespoons butter and cream. Season to taste with kosher salt and pepper. 

You can add additional stock to get your desired consistency. Garnish with additional mushrooms and finely chopped chives and enjoy! 

Looking for more vegetarian soups? How about Curried Cauliflower or Butternut Squash?

Gluten Free Mushroom Soup

Cynthia

This gluten-free mushroom soup is quick, flavorful, and so comforting! Made with wild shiitake, chanterelle, or porcini mushrooms (or a combination of all three!), you can have this delicious soup on the table in under 30 minutes.

5 from 38 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Soup

Cuisine French

Servings 4 cups

Ingredients

  

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• 2 1/2 cups wild mushrooms shitake, chanterelle, or porcini, or a combination, coarsely chopped
• 4 tablespoons butter divided
• 1/2 cup finely chopped shallots about 2 large
• 3-4 cups chicken or vegetable stock
• 2 Tablespoons or more heavy cream
• Kosher salt and black pepper to taste.
• Additional sliced and sautéed mushrooms and finely chopped chives, if desired

Instructions

 

• In a large pot over a medium heat, add 2 tablespoons butter and shallots. Sauté until translucent, about 2-3 minutes.
• Stir in mushrooms, and cook an additional 2-3 minutes. Add 3 cups stock and continue to cook 7-10 minutes until mushrooms are cooked through.
• Puree soup in a blender in batches until smooth, with specks of mushrooms.
• Return to saucepan and bring to a boil. Turn off heat and whisk in 2 tablespoons butter and cream. Season to taste with kosher salt and pepper.
• Add additional stock if necessary.

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