The invention discloses a method for making freeze-dried cream mushroom soup cubes for improving dissolving quality and belongs to the technical field of food processing. The method comprises the following steps: by taking cream, mushrooms, bacon and wheat flour as raw materials, performing selection, washing and slicing; performing microwave pregelatinization on the wheat flour, performing frying, boiling and flavoring, and performing microwave dehydration, variable-temperature freeze drying and later microwave high-temperature process, so as to obtain the freeze-dried cream mushroom soup cubes. The water content of the freeze-dried soup cubes made by using the method is within 3-5%, the soup cube shrinkage rate is within 1-3%, the soup cubes are easy to rehydrate and dissolve and disperse, the dissolving quality can be remarkably improved, the fragrance is thick after dissolving, the color reduction rate is small, and the viscosity retention rate is up to 90% or greater, and is keptwithin 650-750 mPa*s.