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Creamy Cream of Mushroom Soup

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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.

Cream of mushroom soup in a dutch oven.

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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 go to you covered!

If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto and Zucchini Mushroom Chicken.

How to make cream of mushroom soup

  • Prep and cut up your veggies.
The chopped vegetables on a board.
  • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
Onion and celery cooking in a pot.
  • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.
Mushrooms and herbs added to the pot.
The mushrooms cooked down in the pot.
  • Sprinkle four 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 he flour mixture.
  • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
The soup simmering in the pot.
  • Reduce heat to low and stir in heavy cream.
Pouring the cream into the soup.
  • 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 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.

The mushroom soup in a large ice cube tray.

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

Cream of mushroom soup in a dutch oven.
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4 from 1 vote

Cream of Mushroom Soup

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.
Course Soup
Cuisine American
Keyword creamy mushroom soup recipe, how to make cream of mushroom soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 307kcal
Author Tanya

Ingredients

  • 1.5 lbs baby bella mushrooms sliced
  • 6 Tbsp butter
  • 6 Tbsp all-purpose flour
  • 1 onion chopped (about 1 cup)
  • 1 celery stalk chopped (about ½ cup)
  • 1 tsp dried thyme
  • 1 tsp 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

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.

Nutrition

Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg
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Recipe Rating




Brenda

Friday 6th of November 2020

First time making this, it turned out pretty good.

Tanya

Monday 9th of November 2020

Thanks Brenda, so glad you liked it :)

Janis

Sunday 11th of October 2020

Thanks! I will be making this after I go to the farmers market on Tuesday.

Marco Ellis

Saturday 10th of October 2020

OK just found it. EVENTUALLY!

Marco Ellis

Saturday 10th of October 2020

What is the serving volume for your recipe. I couldn't find any reference. Thanks. Marco

Heather

Saturday 10th of October 2020

How much would the taste change without the flour?

Tanya

Saturday 10th of October 2020

Not much at all. The flour is for the consistency, so it's creamy and thick.

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