This creamy gluten free mushroom soup is made in your slow cooker, making it an easy recipe to make while you are at work or school! If you love rich mushroom flavor, this is an incredible recipe. And don’t worry, I include directions for making this recipe stovetop too!

A spoon holding up a spoonful of gluten free mushroom soup.

When is the last time you had a healthier gluten free mushroom soup? For me, it has been years. Canned soups are typically loaded with sodium. A few months ago, my daughter posted a question on my Instagram asking what gluten free foods readers would like to see on my blog. Several people chimed in that they missed mushroom soup!

This is a great dump-and-go slow cooker soup recipe. You can cook the onion and garlic ahead and then add it to the slow cooker, or dump all of the ingredients into your Crock Pot if you are in a hurry. This soup slowly cooks in the flavor all day, and you can freeze the extras!

If you love soups, you will want to check out my delicious gluten free soup recipes. There is a soup recipe for every season, including cold soups for summer! Check out all of my delicious gluten free soup recipes!

I just made a delicious batch of this beautiful savory soup. I feel so lucky to have stumbled across your recipe. I gave it a 5-star rating!”

Denay d., blog comment

Allergen Information:

This homemade slow cooker mushroom soup is gluten-free, egg-free, nut-free, oat-free, and soy-free.

What mushrooms are best for soup?

You can use so many different mushroom types for this soup recipe. I used cremini mushrooms this time, but most white or brown mushrooms are all fine. Here are some more fun mushrooms for soup:

  • Shiitake
  • Lion’s Mane
  • Portabello
Top view of two bowls of mushroom soup.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Mushrooms – As mentioned above, you can get creative with the type of mushrooms you use or a combination.
  • Heavy Cream – this is great for adding creaminess to the soup.
  • Onion – I love to use sweet onions for this recipe. Regular yellow onions also work well, but I don’t recommend red onions.
  • Chicken Broth – I use low sodium, but regular or bone broth also tastes good.
  • White Wine – You don’t have to use expensive wine to cook this recipe. Any cheap white table wine will do.
  • Mushroom Umami – I bought a bottle at Trader Joe’s. Whole Foods and Amazon also carry this.

If you love easy Crock Pot recipes, you will want to try this Slow Cooker Pulled Pork or this 5 Ingredient Slow Cooker Pot Roast!

Step-By-Step Photos and Directions:

Although I list this as an optional step, I like to cook my onion and garlic slightly before adding them to my slow cooker. This gives the soup a more caramelized flavor.

Cooking onion and garlic in a pan.

Step 1: In a sauté pan, add the oil, onion, and garlic. Cook on medium heat for 5 minutes.

Onion and mushrooms added to the slow cooker.

Step 2: Add the onion and mushrooms to your slow cooker.

All of the ingredients in the slow cooker.

Step 3: Pour the rest of the liquid ingredients and seasonings in. Cover and set the slow cooker to cook. If you want the soup sooner, cook it on high for 4 hours if you want this soup to cook while at work, cook it on low for 7 hours.

Step 4: Add the starch! Lumps are such a pain when you are trying to thicken the soup. My best secret to avoid lumps is to put the thickener in a small bowl. Add 1/4 cup hot soup broth and whisk quickly to blend. Add 1/4 cup additional soup and whisk. Pour the mixture into your soup pot and mix well.

Making this chicken and rice soup from scratch is another simple recipe in the slow cooker.

Stovetop Directions:

You can definitely make this soup on the stovetop! Add oil and brown the onion and mushrooms like you would for the slow cooker version. Add the rest of the soup ingredients to the pot, cover, and simmer on low for 30 minutes. Add thickener and whisk to blend.

Frequently Asked Questions:

How do you thicken soup?

I thickened my mushroom soup with tapioca starch, but corn or potato starch can also be used. All three starches are gluten free and are great for thickening soup.

How long will this soup keep fresh?

In the refrigerator, this soup will keep fresh in an airtight container for up to 4 days.

Can you freeze soup?

This mushroom soup recipe is definitely freezable. To freeze it, I like to use these Soup Cubes because they freeze my soup in single portions. It is easy to defrost it on the stovetop or in a microwave oven. Freeze your soup in this cube container, then move the frozen soup cubes to a ziplock freezer bag.

Why not dip some delicious Gluten Free Focaccia Bread into this soup?

More Gluten Free Soup Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

Slow Cooker Gluten Free Mushroom Soup

Sandi Gaertner
A delicious creamy slow cooker gluten free mushroom soup recipe. I include stovetop directions for those who may not have a slow cooker.
5 from 4 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 8
Calories 166 kcal

Ingredients
  

  • 2 cups mushrooms
  • 2 cloves garlic minced
  • 1 sweet onion chopped
  • 4 tablespoons butter salted or unsalted
  • ½ cup heavy cream
  • 4 cups low sodium chicken broth
  • ½ cup white wine
  • 2 teaspoons mushroom umami
  • 2 teaspoons salt
  • 3 teaspoons dried thyme
  • ½ teaspoon black pepper
  • ¼ cup tapioca starch for thickening!

Instructions
 

  • In a pan, add the butter, onion, and garlic and cook on medium heat for 5 minutes.
  • Add the onion mixture to your slow cooker and add the rest of the ingredients except the tapioca starch.
  • Cover the slow cooker with a lid and set to cook on high for 4 hours or 6 hours on the low setting. Even better if your Crock Pot has a setting where it starts cooking on high and switches to low automatically.
  • When the soup is done, garnish with sour cream, parsley, or thyme.

Notes

  1. I bought the mushroom umami at Trader Joe’s. If you can’t find it, substitute with miso paste.
  2. This soup will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Stovetop Directions:
Add your oil and brown the onion and mushrooms like you would for the slow cooker version. Add the rest of the soup ingredients to the soup pot, cover, and simmer on low for 30 minutes. Add thickener and whisk to blend.
 

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 678mgPotassium: 253mgFiber: 1gSugar: 3gVitamin A: 429IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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10 Comments

  1. Just to be clear you are adding the heavy cream before the long cook, right? Any issue with separation or curdling?

  2. I have some porcini mushroom powder. I assume I can add that in place of the mushroom unami? I am always looking for ways to use it! Thank you.

  3. I just made a delicious batch of this beautiful savory soup. I feel so lucky to have stumbled across your recipe. I gave it a 5-star rating!