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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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included 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 , Cream of Mushroom Chicken, 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.
Philip Kremer says
Excellent and easy. I subbed almond flour and it was fine.
Bry says
This soup was the bomb. Very tasty, creamy and rich in flavor. First time making it, and will only make yours going forward. My entire family enjoyed it. Thanks for sharing.
Tanya says
Thanks Bry! So glad you like the recipe 🙂
Grammy Pammy says
I made this and added shredded cheddar cheese. Absolutely delicious
!!!!! This is now one of my favorites. On a scale of 1-10, it's a 15 ! ! !
Brian says
Came out delicious even though I subbed beef broth for the chicken. I’m going to enjoy this over rice with pork chops. Thank you.
Vanessa says
Was easy and tastes good but doesn't look like much yield I would definitely double it next time we like big bowls with bread & salad..just didn't yield what I anticipated
Linda Waddles says
Or maybe evaporated milk?
Tanya says
Hi Linda, The evaporated milk is a better substitute.
Linda Waddles says
@Tanya,
Thanks so much.
Linda Waddles says
I only have 1/2 and 1/2. Will that work?
Karin says
Made this soup this morning. After seasoning it and then tasting, it was pretty good. C
Barbara says
I made this soup directly as instructed with the following addition. Before adding the heavy cream, I added 1-1 1/2 cups of shredded cheddar cheese. I then took out 2 cups of soup, puréed it, then returned it to the pot. I guess you can say I made creamy cheese mushroom soup. DELICIOUS
Tanya says
I'm loving your addition of cheese 🙂
Elaine Ausmus says
This soup was so delish! I used Vegetable broth instead of chicken and it was perfect.
Thank you!
Tanya says
Thank you for the feedback Elaine. So glad you liked the recipe 🙂
Chelsea (XO&So) says
This was a delicious recipe! Super easy and exactly what I was craving. Thanks for sharing it!
Tanya says
Thank you Chelsea! So glad you liked it 🙂
Cheryl says
I only have 2% milk. How should I adjust the recipe?
Tanya says
Hi Cheryl, subbing 2% milk won't yield the same exact results as the fat content is lower, so the flavor will still be there but the creamy texture won't be the exact same. I would keep the measurements the same or reduce the amount of milk by a little.
Brian says
@Tanya, perhaps the addition of sour cream might help. Makes a great stroganoff.
GreenLanternMD says
@Cheryl, maybe some ricotta cheese
Not that I don’t hate it when people alter a fine recipe, but I didn’t have marjoram so I used 2t herbs d’provence and skipped the thyme and it was great.
Also, nothing like an immersion blender....
Brenda says
First time making this, it turned out pretty good.
Tanya says
Thanks Brenda, so glad you liked it 🙂
Janis says
Thanks! I will be making this after I go to the farmers market on Tuesday.
Heather says
How much would the taste change without the flour?
Tanya says
Not much at all. The flour is for the consistency, so it's creamy and thick.