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Gluten Free Mushroom Soup

Gluten Free Mummy
A creamy and flavoursome gluten free mushroom soup that can be whipped up in minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer


  • 90 g butter
  • 2 medium onions roughly chopped
  • 1 garlic clove crushed
  • 500 g mushrooms finely chopped, chestnut/button mushrooms
  • 2 tbsp gluten free plain flour
  • 1 litre chicken stock ensure gluten free
  • 1 bay leaf
  • 4 tbsp single cream plus 1 additional tbsp, to garnish
  • Fresh parsley chopped, to serve


  • Melt the butter in a large saucepan over a medium heat. Cook the onions and garlic until soft but not browned, about 8-10 mins.
  • Add the mushrooms and cook over a high heat for another 3 mins until softened.
  • Stir in the gluten free flour and cook for 1-2 minutes (to enable gelatinisation).
  • Add the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
  • Remove and discard the bay leaf.
  • Remove the soup from the heat and blitz until smooth using a hand blender.
  • Reheat gently and stir through the cream.
  • Garnish with 1 tbsp cream, swirled, and the chopped parsley.
  • Serve.
Keyword gluten free, gluten free soup, mushroom soup