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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 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.
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

Watch this video tutorial and see how I make this soup from start to finish.

Cream of mushroom soup in a dutch oven.
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4.70 from 106 votes

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 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.

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




Trudy

Thursday 16th of May 2024

Can this soup be frozen?

Tanya

Thursday 16th of May 2024

Hi Trudy, it sure can be. To reheat, thaw in fridge overnight or heat from frozen, but slowly.

Terry

Wednesday 8th of May 2024

Tanya, this looks amazing! I even can get the smell-o-vision on this one lol

Tanya

Monday 13th of May 2024

Thank you, Terry :)

Laura

Sunday 28th of April 2024

Just made this for lunch. It was sooo good! I added a couple cloves of garlic and sprinkled parsley on top when serving. Also, I did not use the immersion blender. Just ate it with tasty bites of mushroom! My husband also loved it! He said be sure and save this recipe!! Thank you for sharing this recipe!

Tanya

Monday 29th of April 2024

Thanks Laura! So glad you both enjoyed it. I also love the tasty bits of mushrooms. They're so good!

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.