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.


  • 1.5 lbs baby bella mushrooms sliced
  • 6 Tablespoon butter
  • 6 Tablespoon all-purpose flour
  • 1 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


  • 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.

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