The invention discloses an extraction method for mushroom polysaccharide and a preparation method for a double-mushroom soup-stock essence. The preparation method for the double-mushroom soup-stock essence comprises the following steps: (1) uniformly mixing a natural mushroom raw material and a compound enzyme preparation, then adding water, and carrying out heating and activating so as to obtain a mixed solution; (2) adjusting a pH value of the mixed solution to be 5.0, carrying out enzymatic hydrolysis at 40 to 50 DEG C so as to obtain an enzymatic hydrolysate; (3) decocting the enzymatic hydrolysate, carrying out centrifugation, then subjecting an obtained supernatant to filtration, concentration and refiltration, and carrying out precipitation with ethanol; (4) subjecting obtained precipitate to vacuum freezing and drying so as to obtain the mushroom polysaccharide; and (5) with a low-temperature drying technology and a starch-coating forming technology, blending the mushroom polysaccharide and a solid-state compound seasoning product so as to obtain the double-mushroom soup-stock essence. The double-mushroom soup-stock essence provided by the invention has the advantages of flavor-improving and freshness-increasing functions of a common seasoning, nutritional values of health-care products, simple process, less equipment investment, safe and controllable production operation and food quality, stable quality, and applicability to mass production.