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.

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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 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.

• 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.

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4.8 from 5 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

Cook ModePrevent your screen from going dark

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

Soup Freezing Cubes

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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