Gluten Free Creamy Mushroom Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(20)

Rich, earthy, and deeply satisfying, this creamy mushroom soup layers cremini and shiitake mushrooms with fresh thyme, a splash of dry white wine, and a generous pour of heavy cream for a bowl that feels genuinely restaurant-worthy. The combination of two mushroom varieties gives the broth a complex, savory depth that a single-mushroom soup just can't match. One of the trickiest parts of making a creamy soup without gluten is achieving that thick, velvety texture — and here a simple cornstarch slurry does the job beautifully, no flour required. Partially blending the soup with an immersion blender keeps some mushroom pieces intact, so every spoonful has both silky creaminess and satisfying bite. A squeeze of fresh lemon juice at the end brightens everything up and keeps the richness from feeling heavy. This makes four servings, so it's just as good for a quiet weeknight dinner as it is for feeding a small group — and a scatter of fresh chives on top makes it look like you really put in the effort.

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Ingredients

4 servings

2 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 lb cremini mushrooms, thinly sliced
4 oz shiitake mushrooms, stems removed, thinly sliced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
½ cup dry white wine
4 cups chicken broth
2 tbsp cornstarch
3 tbsp cold water
¾ cup heavy cream
1 tsp fresh lemon juice
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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