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.

The flour mixture added to the mushrooms.

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.

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.

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4.73 from 116 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

Cook Time 35

Total Time 45

Servings 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

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

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Comments

4.73 from 116 votes (64 ratings without comment)

Creamy Cream of Mushroom Soup