This rich, one-pot cream of mushroom soup is easy to make and incredibly comforting. Perfect for make-ahead and freezer meals.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

This cream of mushroom soup is a tried and tested classic recipe. It's had me hooked for the last few years, and others seem to love it too.

Earthy and full of flavor, it's so easy to make a batch, and it's perfect to serve as an appetizer or as a main with some crusty bread. If you are after a comforting family meal, this has got you covered!

If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto, Cream of Mushroom Chicken, Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!

A Quick Glance at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Mushrooms: I use baby Bella mushrooms, as I find that they have a more pronounced flavor. However, white button mushrooms will work just fine.
Aromatics & Veggies: Yellow onion, celery, garlic.
Fat & Thickener: Unsalted butter, all-purpose flour.
Liquids: chicken broth and heavy cream.
Seasonings & Herbs: Fresh thyme, marjoram, salt, and black pepper.

How to make Cream of Mushroom Soup

Step 1: Gather your ingredients. Then, prep and cut up your veggies.

Step 2: Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

Step 3: Add mushrooms, thyme, and marjoram, and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.

Step 4: Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

The flour mixture added to the mushrooms.

Mushrooms cooked with the flour mixture.

Step 5: Stir in the chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced in volume.

Step 6: Reduce heat to low and stir in heavy cream.

Step 7: Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

A wooden spoon in a pot of cream of mushroom soup.

Can you make it Vegetarian?

Yes, you can easily make this soup meat-free by swapping the chicken broth for vegetable stock. You can use just water, but it won't be as well seasoned.

How Long Does this Soup Keep?

Soup is such a great make-ahead meal. I love to cook a batch on a Sunday for easy-to-grab lunches throughout the week. Once you have made it, let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on a low heat on the stovetop, stirring occasionally to serve.

Can you freeze it?

Yes! Soup is a great freezer meal. You can freeze this cream of mushroom soup in ziplock bags or an airtight container, but I like to freeze it in jumbo ice cube trays; that way, I don't have to defrost the whole recipe each time I want some.

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Frozen soup can be thawed in the fridge overnight to reheat, or it can be slowly heated straight from frozen.

Be sure to stir the soup when you reheat it so that the cream doesn't separate.

The mushroom soup in a large ice cube tray.

Tanya's Recipe Notes and Tips

Make the soup in a heavy-bottomed pan or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
For a smoother soup, use an immersion blender or a standing blender to blend the soup.
Taste the soup before serving and adjust the salt and pepper to suit your tastes.

More Easy Soup Recipes

I hope you love this cream of mushroom soup as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

Tanya Harris

Cream of Mushroom Soup Recipe

4.75 from 126 votes

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 307

Video

Ingredients

1.5 lbs baby bella mushrooms sliced
6 Tablespoon butter
6 Tablespoon all-purpose flour
1 yellow onion chopped (about 1 cup)
1 celery stalk chopped (about ½ cup)
1 teaspoon dried thyme
1 teaspoon marjoram
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste

Equipment

Soup Freezing Cubes

immersion blender

heavy-bottomed pot

Instructions

Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

Nutrition

Calories: 307kcalCarbohydrates: 14gProtein: 5gFat: 27gSaturated Fat: 17gCholesterol: 85mgSodium: 703mgPotassium: 698mgFiber: 1gSugar: 3gVitamin A: 938IUVitamin C: 13mgCalcium: 66mgIron: 1mg

Notes

Make the soup in a heavy-bottomed pot or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
For a smoother soup, use an immersion blender or a standing blender to blend the soup.
Taste the soup before serving and adjust the salt and pepper to suit your tastes.

Tried this recipe?

Let us know how it was!

This post was originally published on October 5, 2020. It has been updated with additional helpful information.

Comments

4.75 from 126 votes (64 ratings without comment)