Mushroom and Celery soup to keep you warm on cold, rainy or wintery days! It’s creamy, silky, and incredibly filling. Packed with slices of mushroom and celery to give it a chunky texture. Once it’s cooked, serve it right away and enjoy with buttered toast. Oh so yum!
Homemade Mushroom and Celery Soup
Mushroom Soup is my husband’s favorite soup! Well, he loves mushrooms in general. I guess that’s a given. So whenever I make it, I make sure it’s extra special. And I’m so excited to share it with you.
Oh, you’re going to love this!
- Chunky – packed with slices of mushroom and celery to give it a lovely texture. You won’t need a blender or food processor to make this. Once it’s cooked, serve it right away and enjoy with buttered toast. Oh so yum!
- Creamy, silky and rich – basically, everything you need on cold, rainy or wintery days.
- Filling but not heavy on the stomach – a bowl of this soup will fill you just enough but I can’t promise you won’t go for seconds 🙂
- Full-flavored – this soup is packed with flavors made with easy to find ingredients that you probably already have in your pantry.
What makes a good homemade soup?
These simple ingredients will make your soup extra delicious!
- Butter – use the best butter you can find. I recommend using pure butter instead of the spreadable kind which usually has other ingredients.
- Garlic and Onions – everything starts with these two. I recommend using yellow or white onion for a more subtle flavor.
- Thyme – ugh! I love thyme. Period. The flavor that it adds to the soup is just simply amazing! Use fresh or dried. Note that dried thyme is more potent. So start with 1/4 teaspoon first, taste, then adjust accordingly.
- Stock – use homemade stock if available. I usually just use chicken bouillon (low in sodium) diluted in hot water. You can also beef stock if preferred.
- Flour – is what we need to make the soup creamy. You can substitute it with cornstarch if preferred. I recommend 2-3 tablespoons of cornstarch mixed with 3 tablespoons water. Combine together to make a slurry then pour to the boiling soup.
- Milk or Cream – I used evaporated milk. This makes the soup richer and silkier. You can skip this if you prefer a lighter clear soup.
Types of Mushrooms recommended for mushroom soup
These mild-flavored mushrooms work well for mushroom soups:
- white button mushrooms
- crimini mushrooms
- portobello mushrooms
Shitake mushrooms can also be used but I recommend combining it with other lightly flavored mushrooms as the flavor can be overpowering.
How to make mushroom and celery soup
- Saute onions and garlic in melted butter. Cooking the two together prevents the garlic from burning. Thus, no faint bitter taste in the soup.
- Sweat the celery first then the mushroom next. Both need to be cooked long enough to softened and release their flavor.
- Stir in flour and cook for a minute. Add the stock and thyme. Bring to a boil then lower the heat down. Let it simmer for 15 minutes. Note that boiling too vigorously can make the vegetables mushy.
- Finally, pour the warm milk (or cream). Taste then season with salt and pepper as needed. Warming up the milk or cream BEFORE adding to a simmering soup will prevent it from curdling.
That is it! Serve it warm with croutons or toasted bread. Enjoy!
How to freeze this soup
The soup freezes great, but it is best to leave out the milk or cornstarch slurry (if using). This is because milk tends to take on a grainy texture and can separate when defrosted. When it comes time to reheat, you can mix it in on the stovetop.
To freeze, let the soup completely cool. Divide into preferred portions then place in a freezer-safe airtight container.
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Watch how to make Mushroom and Celery Soup
Mushroom and Celery Soup
- 500 g / 1 lbs. mushroom (sliced)
- 3 stalks celery (sliced)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 tbsp butter
- 5 tbsp flour
- 4 cups water
- 2 pcs chicken bouillon
- 1/2 cup evaporated milk (or whole milk)
- 1/2 tsp dried thyme (use fresh if available)
- fresh or dried parsley
- salt and pepper (to taste)
- Melt butter in a pot. Add onions and garlic. Saute until soft and translucent. Add celery. Cook for 10 minutes, lid on, until softened.
- Add mushrooms. Cook until golden brown and juices have come out, stir occasionally. Stir in flour. Cook for 2 minutes to remove the flour taste. Add water, chicken bouillon and thyme. Cover with lid and bring to a boil. Turn the heat down and simmer for 15 minutes.
- Pour milk. Season with salt and pepper, to taste. Turn off the heat. Serve in soup bowls as is or puree using a blender if preferred.
Recipe Notes and Tips:
- Stock - use homemade stock if available. I usually just use chicken bouillon (low in sodium) diluted in hot water. You can also beef stock if preferred.
- Flour - You can substitute it with cornstarch if preferred. I recommend 2-3 tablespoons of cornstarch mixed with 3 tablespoons water. Combine together to make a slurry then pour to the boiling soup. Add in increments until the desired thickness is achieved.
- Milk substitute: you can use cream or half and half.
- Warm up the milk or cream BEFORE adding to a simmering soup to prevent it from curdling.
- Other types of mushrooms recommended: white button mushrooms, crimini mushrooms, portobello mushrooms. If using shitake, I recommend combining it with other lightly flavored mushrooms.
- Storage - keeps perfectly in the fridge for 4 to 5 days, and freezes for 2-3 months (my standard rule is 2 months for best texture). If freezing, leave out the milk or cornstarch slurry (if using) and simply add it when it's time to reheat. Let the soup completely cool. Divide into preferred portions then place in a freezer-safe airtight container.
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