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.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
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
- Cauliflower Soup
- Hearty Instant Pot Vegetable Soup
- Pressure Cooker Moroccan Spiced Soup
- Instant Pot Jamaican Jerk Chicken Soup
- Pressure Cooker Lentil Soup with Sausage
- Carrot and Lentil Soup
- Cream of Asparagus Soup
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 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
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.
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.
Lori MacLaren
Saturday 13th of April 2024
Perfect balance of flavors , we used a variety of mushrooms from the farmers market including lions mane , absolutely delicious! Will be making it again !
Tanya
Tuesday 16th of April 2024
Thanks Lori! I love finding all kinds of mushrooms at the farmers market too. So happy you were able to use them in this soup.
Lana
Friday 12th of April 2024
Hi I just made the mushroom soup - husband loves it Best one I have made to date he says - It is Very Good and recipe is easy to follow ( cause I am not a natural cook lol - I need all the help I can get lol ) so Thank You Making your muffins next
Tanya
Saturday 13th of April 2024
Thanks so much, Lana! So happy you and your husband enjoyed the mushroom soup.
Boom Boom La Rue
Friday 15th of March 2024
Absolutely delicious. Hubby loved it!
Tanya
Monday 18th of March 2024
Thanks so much! So glad you all enjoyed the recipe.
Blanca
Friday 16th of February 2024
I’m making this recipe for the second time this week. Love the texture and the taste. I use only one pot. My family loved it.
Tanya
Monday 19th of February 2024
Thanks so much Blanca! So happy you all loved it.
Nicole
Tuesday 30th of January 2024
SO delicious! I just made this soup tonight and it is amazing! My husband and I both loved it! It was so easy and quick, too! I accidentally added the chicken broth before the flour (trying to do too much at once) and it still came out perfect! We will definitely keep this in our dinner rotation. Thank you!
Tanya
Tuesday 30th of January 2024
Thanks Nicole! Happy to hear it still worked out and you enjoyed the recipe :)