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!
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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
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.
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Step 1: In a sauté pan, add the oil, onion, and garlic. Cook on medium heat for 5 minutes.
Step 2: Add the onion and mushrooms to your 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:
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.
In the refrigerator, this soup will keep fresh in an airtight container for up to 4 days.
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:
- This gluten free Zuppa Toscana Soup is also easy to make in your Crock Pot.
- Gluten Free French Onion Soup is great all year long!
- If you hate food waste, this easy Chicken Vegetable Soup is a great way to use vegetables in the back of your refrigerator!
- If you have an Instant Pot, this Instant Pot Chicken Soup recipe is my Grandma’s classic recipe converted to be made in the Instant Pot!
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
Ingredients
- 2 cups washed and sliced mushrooms
- 2 cloves minced garlic
- 1 chopped sweet onion
- 4 tablespoons butter salted or unsalted is okay
- 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!
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Instructions
- In a pan, add 4 tablespoons butter, 1 chopped sweet onion, and 2 cloves minced garlic and cook on medium heat for 5 minutes.
- Add the onion mixture to your slow cooker and add 2 cups washed and sliced mushrooms, 1/2 cup heavy cream, 4 cups low sodium chicken broth, 1/2 cup white wine, 2 teaspoons mushroom umami, 2 teaspoons salt, 3 teaspoons dried thyme, and 1/2 teaspoon black pepper (all 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.
- To thicken the soup when it is cooked, pour a little soup without vegetables into a small bowl. Add the 1/4 cup tapioca starch and whisk. Pour this mixture into the soup and stir. By making a slurry by mixing in the tapioca starch to the soup in a small bowl, you avoid lumps in the soup.
- When the soup is done, garnish with sour cream, parsley, or thyme.
Notes
- I bought the mushroom umami at Trader Joe’s. If you can’t find it, substitute with miso paste.
- This soup will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
Just to be clear you are adding the heavy cream before the long cook, right? Any issue with separation or curdling?
I did add it before, but you can also add it in later. I didn’t notice separation, maybe because it slow cooks?
Can I use almond milk instead of heavy cream. I’m lactose intolerant
Hi Pam, I would assume it is okay, but please know I haven’t tested non-dairy milks. Please come back and let us know if you try it.
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.
I think the porcini mushroom powder would be great to use :-).