The invention discloses a making method of edible fungus soup; the making method is as follows: A, edible fungus pretreatment; B, spinach pretreatment; C, carrot pretreatment; D, onion pretreatment; E, cutting; F, soup floating; G, cooling, and draining; H, ingredient conditioning, to be more specific, by weight ratio, weighing 0.35-0.5 part of ginger juice, 0.55-0.65 part of salt, 0.4-0.5 part of chicken essence and 0.5-0.7 part of raw starch for fully mixing and stirring with 0.15-0.2 part of chicken sauce and 0.6-0.8 part of cooking wine; J, vacuum freeze drying; K, separation; L, metal detection; and M, first, use of a clean double-layer food grade plastic bag for filling the product, and then sealing; the method has the advantages that: the method retains original nutrition ingredients, colors and tastes of different materials to a greatest degree, greatly improves the product taste and nutrition, is not only conducive to retention of the nutrition ingredients of the product, enhances the rehydration of the product, plays the role of greatly prolonging the shelf life of the product, and is conducive to long-distance transport.