NOTICE: This blog is no longer being updated, so medical information may no longer be accurate.

Gluten-Free Condensed Mushroom Soup Recipe

Gluten-Free, Condensed Mushroom Soup, Recipe, Thanksgiving, Green Bean Casserole

I found this recipe by accident really.  I was researching what condensed soups really are (in order to have a starting point for improving the condensed soup recipes that I had used in the past), and a Google Search took me to a YouTube video showing Crystal Godfrey of Everyday Food Storage (see the video below) doing a cooking demonstration for homemade condensed soups using Magic Mix. I was really intrigued, especially after she mentioned some of the key points of condensed soups that I had already read about:

Condensed soups are not just really thick soups (via a roux, which is the theory I had been going off for several years) but rather a soup “concentrate” where most of the liquid has been “removed,” which is why canned condensed soups require adding water or milk to reconstitute them. Check this out from

Condensed soup is soup which is cooked with a minimum of water, so that it forms a thick stock which almost resembles a sauce. To use condensed soup, consumers add water or cream to the highly concentrated soup and heat it…

I made a few gluten free tweaks to Crystal’s recipe, and changed the spices up to suit my tastes.

It worked. Really Really Well!


Gluten-Free Condensed Mushroom Soup Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Adapted to be gluten-free from Everyday Food Storage



  1. Add everything except the chopped mushrooms in a sauce pan.
  2. Heat over medium heat, stirring constantly until the mixture thickens (this goes very fast, so don't walk away!)
  3. Fold in chopped mushrooms.


Use one recipe of this as a substitute for 1 can of the canned Condensed Cream of Mushroom Soup in your recipes. So if your recipe calls for 2 cans of Condensed Cream of Mushroom soup, double this recipe.

Tips for preserving unused ingredients like the jarred mushrooms and mushroom broth: I put the leftover chopped mushrooms in ice cube trays, cover them in water then freeze until solid.  Once frozen, remove them from the trays and store in a Ziploc Freezer Bag.  I do the same thing with the leftover Mushroom Broth.  When I use jarred mushrooms for other things (or Sam wants to snack on them, OYE!), instead of discarding the mushroom juice, I freeze it in cube trays for future use.

I store all components in separate freezer bags, it makes future condensed soup making *almost* as fast as opening a can.

Dairy-Free?  No Worries!

For a dairy-free version of condensed mushroom soup, I definitely recommend trying the recipe in Go Dairy Free: The Guide and Cookbook (Alisa’s recipe is not gluten-free, so just be sure to use your favorite gluten-free flour blend).  This is the recipe I’ve been using since we went dairy-free and it’s delish, you can see a picture of it here. 😀


  1. Beverly Jackson says

    Heidi, thank you so much for the cream soup recipes. That is wonderful. No we didn't make it to the potluck, we have been having a lot of snow this year (wonderful) and though not technically snowed in we have been staying home. Thank you again.

    • Beverly,

      You are welcome, please let me know what you think of the soup, I would love to hear what you use it in!

      I take it you reside out of the Albuquerque metro area? Rio Rancho is getting a nice amount of snow today (finally!)

      All the best and I look forward to hopefully meeting someday 🙂

  2. I currently use a powder mix. I'm very interested in comparing this to the one I currently use? And to further see how cooking with this in recipes works out? I love love love the detail you put into your posts. Like the mushroom frozen bits. I try not to use store canned products at all so if Im going to other sautéing some fresh, I love this frozen bits idea.

    • Hi Lisa!

      I am glad you like the details, I have been wondering if it was TOO MUCH detail! Just a few months ago I reformatted the way I write the recipes based on how I wish other blog recipes would be written sometimes. When cooking GF, especially GF baked goods, they don't always "look right" and I like to compare what I am cooking to the recipe I am following to see if I am even on the right path, LOL!

      I am trying to weed out using canned products too. I have been on an interested "odyssey" ever since watching Food, Inc. a couple of months ago. Daring to take a peek behind the curtain at how foods are made has freaked me out a bit! 😉 Finding out that cans are lined with BPA and it leaches into the food is rather unsettling. I am going through the supplies I already have (big Costco shopper) and then I am going to start experimenting with fresh, organic mushrooms. We are in the process of planting our own garden and I really want to learn how to "can" my own produce, etc.

      What I like about this recipe for condensed soup, is how authentic it tastes to what I remember Campbell's condensed soups tasting like. The condensed soups I have made from this recipe have held up GREAT in everything I have used it in. I have made the condensed soup mix before and I have tried other GF condensed soup recipes too and they are either completely off the mark in the taste category or they break down during the cooking process and get very runny instead of creamy. I have also used Progresso's Creamy Portabello Mushroom Soup and Health Valley's version of mushroom soup. Progresso's soup tastes great but is too runny, even when thickened with a starch. Health Valley's soup, I just do not like at all. When I made Green Bean Casserole for the holidays this year with this recipe, it was the first time in 5 years it actually tasted like Green Bean Casserole!

      Finding GF foods that remind me of the gluten foods I grew up on, has done so much for me in terms of accepting the gluten-free lifestyle! I used to cheat all the time in the beginning (5 years ago) because I couldn't stand the GF foods that were available, so much so that I was willing to harm myself just to taste something good. 5 years later, I wouldn't go back to the gluten filled world of food if my Dr. suddenly told me my celiac disease diagnosis was a mistake. It has been a crazy journey for sure but one that has been very rewarding.

      Let me know how the recipe works out for you using fresh mushrooms! 🙂

  3. Nancy Wemple says

    I LOVE the Magic Mix for Cream soups. They taste so much better than Campbells or any other and worth the little prep required……..THANKS Heidi for sharing that recipe.

    • Hi Nancy!

      You really like it?? I haven't had many comments with feedback yet, so it is nice to hear that I am not the only one who thinks it is GREAT!

      Since you have been GF for many years Nancy, how would you rate this version compared to other GF condensed soup recipes? What all have you used it in?

  4. Heidi, I tried this condensed mushroom soup the other day for a topping for our favorite meatloaf, and I like it a lot! Once I'd made the Gluten-Free Magic Mix, this was the first thing I wanted to try, and it was delicious! Previously I had used Progresso's Cream of Mushroom Soup, which as I think you said somewhere is too liquid — it doesn't top my meatloaf very well. Also I had used a recipe that didn't have quite the same proportions of some things and none of the Kitchen Bouquet, and it didn't taste as good as this does. (I've used Kitchen Bouquet for years — sometimes a dish just needs to look a little more browned to be appetizing, and Kitchen Bouquet makes the difference.)

    Finding a way to make our old favorite meatloaf into a gluten-free version that my husband still liked but that I could eat was been a major issue after going GF. Once I got the meatloaf part acceptable, then I found the mushroom topping turned out to be awfully tricky!

    Thanks for putting this together for us — it'll definitely be used again on our meatloaf!

    Question: Do you ever freeze those chopped mushrooms with mushroom broth on them instead of water? Do you think it would work to do that? (My freezer is going to start filling up with cubes of many things besides water — that's such a good idea!)

  5. Pat,

    I'm so glad you liked it!! I almost fell over when I found the recipe, I think it is so close… quite possibly better that the gluteny canned variety! This soup was MUCH CREAMIER than any other GF version I have tried.

    As for freezing the mushrooms in mushroom broth… heck yeah that would work! Can't believe I didn't think of it, I'm running out of freezer space too! Thanks for the tip! 🙂

  6. I love the recipe and tips. It seems pretty easy to do even for someone like me lacking culinary skills. 🙂 Thanks!

  7. OH MY GOD I LOVE YOU. We just figured out this year that my hubs is gluten intolerant and have been making the switch. I'm all about the baking and have come up with biscuits, sandwich bread, burger buns and the like, but the inability to use cream of mushroom soup was KILLING ME! I'm SOUTHERN. We put cream of soups in HALF OF OUR FOOD. This is saving our life. THANK YOU!

  8. Amazing! This is definitely better than the canned stuff, and soooooooo easy! I used straight up Pacific Mushroom broth, which is seasoned sufficiently, so I only added a dash of salt (Pink Himalayan 🙂 and fresh mushroom bits. Green Bean Casserole, here we come!!!!!

    Thank you thank you thank you!! Recently gluten free here -my world has expanded exponentially!

  9. This is absolutely wonderful news… I can't wait to try it! I am wondering if you can, or have your tried, to use this basic recipe for cream of chicken soup? I'm wanting a thick, condensed version like this for chicken pot pie recipe I use to make!

  10. Because I avoid products with Carrageenan (linked to cancer and is an intestinal irritant), the mushroom broth is off limits for me. Do you think plain water or a homemade beef or turkey broth would affect the taste if I used it instead?


  11. Hallie Widner says


    Finding this blog has been a tremendous help to me in more ways than one. First, the recipes are fantastic. I made this cream of mushroom soup to use in a gluten-free tuna-noodle casserole and it was absolutely perfect. It is such a relief to find exactly the thing you need, particularly when it seems like it simply doesn't exist.

    That brings me to my second point – you are an inspiration to all of us who, in many cases, have been thrown, without warning, into what I consider to be a significant lifestyle change. For me, it is my husband – he has celiacs and, at first, this felt fairly overwhelming. We live in a very rural community – I even have to order tapioca flour online since it is not available here. Forget about finding gluten-free bakeries.

    On another note, one of the main reasons this site has become my first resource is the breadth and depth of information you provide. Having all the details might seem too much for someone who is more experienced but, for someone like me just starting down this path, it is the thing I needed most.

    Thank you, very much. I anticipate many visits to this site in the future. Take care.


  12. Good morning Heidi,

    I am so happy I just happened to find your blog while searching for the ingredients of campbells cream of mushroom soup. I went to a luncheon yesterday and the caterer said she prepared for me a gluten free chicken casserole dish. I refused to eat it because she said she used gluten free bread crumbs and then added campbells cream of mushroom soup. I told her when she added the campbells soup it was no longer gluten free. Now she says she cooks for a client that is gluten free. If she made this dish for her, then I am sure she was sick. Then I had second thoughts and maybe just maybe campbells cream of mushroom soup was gluten free.

    I have been gluten free since my early 50's. I had dermititis hepataformis but always took 4 sulfur pills a day to keep the dermititis from errupting. I was 21 when I went on the sulfur pills. I found in the summer time I did not need them as much since I was out in the sun a lot. The sun had a healing effect to the dermititis. I did try a gluten free diet in the 70's but in those days gluten free foods were hard to come by. I relied a lot on Bette Hagman's recipes which in those days weren't all that great, so I opted to stay on the sulfur pills. Then one day in my early 50's the pills stopped working and the gluten intolerance became full blown even while on the pills. I am 68 now and have been totally gluten free from my early 50's. I am italian and use a lot of pasta, since we moved to the south 32 years ago the italian food products are not available like in New England, so I had to rely on purchasing a lot of my italian food products and gluten free products over the internet. I do bake my own bread when I have time.

    Today we have more and more companies coming out with gluten free. I am glad you find blogging a hobby since I have so many other hobbies I don't have time anymore to keep up with a gluten free blog like I did 12 years ago.

    I am not crazy about mushoom soup, but I am going to try and adapt the recipe to make green bean casserole using cream of celery soup instead. Now if there were only the gluten free french onions then that would be asesome. I guess i will just have to make my own.

  13. Can you freeze the condensed mushroom soup itself? How does it do?

  14. I was wondering if you can freeze the condensed soup or possibly can it? I’m really excited to make this!


  1. […] Are you missing Cream of Mushroom Soup in your recipes?  Heidi has come up with a simple GF way to make it yourself!  Make sure to check out her post! […]

  2. […] Posts Gluten-Free "Magic Mix"Gluten-Free Condensed Mushroom Soup RecipeSausage and Bean Ragout2010 Celiac Disease/Gluten Intolerance ConferencesGF […]

  3. […] Anyway, I was on heightened celiac alert after Luke was born and on the advice of his pediatrician (based on the information at the time), we delayed introducing gluten to Luke until he was 1. Lots of commercial baby foods have gluten, so I started making my own baby food. That was the beginning of my “make my own” era! I got Jessica Seinfeld’s “Deceptively Delicious” cookbook and got to work. It was during this time that I actually picked up the tip to freeze purees in ice cub trays, and I still use that trick for my GF Condensed Soup components! […]

  4. […] First, we need Gluten-Free Condensed Cream of Mushroom Soup […]

  5. […] 1 “can” Condensed Cream of Mushroom Soup […]

  6. […] Tuesday night’s dinner I used my new Condensed Cream of Chicken and Condensed Cream of Mushroom soups to […]

  7. […] Depending on how much meat you use, you will want to at least double the recipe for Condensed Cream of Mushroom Soup. […]

  8. […] I’ve got ya covered my friends and it’s almost as easy as opening that famous BPA-lined can! Gluten Free Condensed Mushroom Soup […]

  9. […] cream of mushroom soup.  I was stymied on what to do for a substitution until I FINALLY found this recipe Adventures of a Gluten Free Mom.  Halleluia!  This made me really really happy.  Be forewarned, this makes a MASSIVE amount of […]

  10. […] Gluten-Free Condensed Cream of Mushrooom Soup […]