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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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.
Karin
Friday 1st of November 2024
Thanks so much for this fabulous recipe! After reading all of the rave reviews shared about your cream of mushroom soup recipe I decided to make it with the mushrooms I had recently purchased! It turned out as delicious as everyone said! Even though I used all the same ingredients I improvised a bit and made my broth first in a crock pot from leftover chicken bones, and added left over chicken and beef broth and cooked up my mushrooms before they browned. The next day I fried up the onion, garlic and celery in a pan with the butter and seasoning, along with the addition of parsley, added the precooked mushrooms and then the flour mixed with the cream and then poured it all into the crock pot to cook on high for about 1 hour to meld the flavours. I really enjoyed having this wonderful, tasty hot bowl of cream of mushroom soup on a cold and rainy evening for my supper, accompanied with a ham, cheese and tomato sandwich! I will surely make it again!:)
Tanya
Friday 1st of November 2024
Thanks Karin! So happy you liked the soup. I love that you made your own broth in the crockpot. It's my favorite way to make broth, too. So hands-off, and it makes soups taste so much better. Thanks again for the review and the feedback :)
Wagirl
Monday 28th of October 2024
Really good!! I made this soup non dairy by using Country Crocks brand plant based heavy cream mixed with unsweetened oatmilk. I used sautéed onion bouillon as well. Had no marjoram so I used dill. I did add pureed garlic that I roasted too.Mine looked just like the video. I also pureed about 1/2 of the soup. Was so flavorful and thick. Will taste even better tomorrow.
Tanya
Tuesday 29th of October 2024
Thanks so much Wagirl! So happy you liked the soup. Thank you for the tips on making it plant based.
Cheryl
Sunday 27th of October 2024
This recipe is so good! I premade it for this week. Phoenix is finally getting cooler weather. I used veg broth since my daughter is vegetarian and added some dill. Thank you for sharing your recipe!
Tanya
Monday 28th of October 2024
Thanks so much, Cheryl! I love that you added dill! I love how many little touches can be added to this soup recipe.
Anne Whiting
Saturday 26th of October 2024
Lovely mushroom 🍄 soup. Just for hubby starter! I used chicken stock cube. Part red and part brown onion as needed to use up. 😀
Tanya
Sunday 27th of October 2024
Thanks Anne! So happy you all liked it. It is such a great to use up produce.
Sydney
Sunday 8th of September 2024
This was absolutely delicious!!! I made this for dinner tonight and I loved it! My boyfriend said it’s not cream of mushroom soup if added other veggies, it’s cream of mushroom and veggie soup, I added 2 and a half teaspoons of both the thyme and marjoram, than a teaspoon of salt and pepper each, it was a little too peppery, so it actually only needed a 1/2 teaspoon of pepper, I had no chicken broth so I made it with beef broth, I also used my immersion blender and blended it slightly so it didn’t have such huge chucks of mushroom. Thank you so very much for the recipe! 10/10 will make again!! Very yummy, I shared the recipe with all of my friends.
Helen
Monday 23rd of September 2024
@Sydney, absolutely delicious.
Tanya
Monday 9th of September 2024
Thanks so much for the feedback Sydney and thank you for sharing the recipe :)