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.

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Soup season is well and truly here, and this cream of mushroom soup is a tried and tested classic recipe.
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 , Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!
How to make cream of mushroom soup
- Prep and cut up your veggies.

- 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 four 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.

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 it 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 all of the recipe each time I want some.
Frozen soup can either be thawed in the fridge overnight to reheat or you can slowly heat it straight from frozen.
Be sure to stir the soup when you reheat it so that the cream doesn’t separate.

Recipe Notes and Tips
- Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn’t get scorched.
- For a smoother soup, use an immersion blender or standing blender to blend the soup together.
- Taste the soup before serving and adjust the salt and pepper to suit your tastes.
More Easy Soup Recipes
- Hearty Instant Pot Vegetable Soup
- Pressure Cooker Moroccan Spiced Soup
- Instant Pot Jamaican Jerk Chicken Soup
- Pressure Cooker Lentil Soup with Sausage
Watch this video tutorial and see how I make this soup from start to finish.
Cream of Mushroom Soup
Ingredients
- 1.5 lbs baby bella mushrooms sliced
- 6 Tablespoon butter
- 6 Tablespoon all-purpose flour
- 1 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
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 four 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.
Suggested Tools
Video
Notes
- Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn’t get scorched.
- For a smoother soup, use an immersion blender or standing blender to blend the soup together.
- Taste the soup before serving and adjust the salt and pepper to suit your tastes.
Beth
Thursday 9th of June 2022
This is the best recipe I have found so far! I just finished making it to make tuna noodle casserole. I can't stop "taste testing" it! LOL SO good!
Tanya
Friday 10th of June 2022
Thanks Beth! So happy you like it :)
Melissa
Tuesday 17th of May 2022
I love homemade cream of mushroom soup and this a great recipe. Thank you for sharing. I had this soup with a grilled cheese for dinner tonight.
Tanya
Tuesday 24th of May 2022
Thanks Melissa! Love that you paired it with grilled cheese!
Douglas
Tuesday 17th of May 2022
Had heavy cream in the fridge wondering how I was gonna use it up and this soup kicked it out the park tasty cream of mushroom I've ever had big thanks to tanya
Tanya
Tuesday 24th of May 2022
So happy you liked it Douglas! Thank you for the feedback!
Gail
Saturday 7th of May 2022
Absolutely delicious! I already had button mushrooms that I needed to use, so I used those instead and of course, my marjoram had grown legs and run away from home, so I was without. Everything was still amazing. After thought, I added some white cooking wine. I'll enjoy that in my leftover. This is definitely a keeper!😋
Carolyn
Tuesday 29th of March 2022
Absolutely THE best!