There’s something utterly comforting about a rich, velvety soup that warms you from the inside out. This Creamy Mushroom Soup Recipe hits all those cozy notes, with layers of earthy mushroom flavor and just the right touch of tang and herbs. Trust me, once you make it, it’ll become your go-to for chilly evenings or anytime you want a bowl of pure deliciousness.
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Why You'll Love This Recipe
This creamy mushroom soup recipe isn’t just another basic soup—it's what comfort food goals look like. Made from scratch with fresh cremini mushrooms and a savory blend of spices, it’s the perfect blend of simple ingredients coming together to create something magical in your kitchen.
- Deep, complex mushroom flavor: Caramelizing the mushrooms first brings out that nutty, rich taste that makes this soup stand out.
- Perfectly balanced creaminess: The combination of milk and tangy Greek yogurt adds smoothness without overwhelming the earthy mushrooms.
- Easy enough for weeknights: Even if you’re short on time, a food processor speeds up prep without compromising on taste.
- Customizable and versatile: You can easily tweak spices or swap ingredients to match what you have or your dietary needs.
Ingredients & Why They Work
Every ingredient here pulls its weight to build layers of texture and deep flavor. Using cremini mushrooms gives the soup that wonderful meaty body, and the combination of veggies adds subtle sweetness and earthiness. Plus, the spices aren’t just tossed in; they gently enhance the whole bowl without overpowering it.
- Cremini mushrooms: These have a nice firm texture and deeper flavor than plain white button mushrooms. Slicing some and chopping the rest creates a lovely mix of texture and pure flavor.
- Carrots, celery, and yellow onion: Classic mirepoix base that adds natural sweetness and aromatics, blending harmoniously with mushrooms.
- Garlic: A little punch that lifts the soup’s savory character without stealing the show.
- Unsalted butter & olive oil: The combo helps brown the mushrooms perfectly and adds richness without being greasy.
- Worcestershire sauce: Adds umami depth, boosting the soup’s savory, meaty notes.
- Fresh thyme & spices (paprika, dill, oregano, pepper, red pepper flakes): Create warmth and subtle herbal complexity that perfectly complements mushrooms.
- Flour: Forms the base of the roux, giving the soup that luscious creamy body.
- Beef bouillon & chicken broth: Infuse brand new layers of savory goodness that make every spoonful comforting.
- Milk & Greek yogurt/sour cream: Provide creaminess and tang to balance flavors, giving the soup a light but satisfyingly smooth texture.
- Balsamic vinegar & lemon juice: Brighten and lift the final bowl, making it feel fresh and vibrant.
- Fresh parsley or chives: Just the right fresh pop of color and mild herbaceous flavor as a garnish.
Make It Your Way
I love tweaking this Creamy Mushroom Soup Recipe depending on the mood or what’s in my fridge. Honestly, it’s such a forgiving soup—you can brighten it up, make it vegan-friendly, or add a spicy kick with very little effort.
- Variation: Sometimes I swap Greek yogurt for coconut cream to make it dairy-free, and it still holds that creamy magic without sacrificing flavor.
- Spice it up: If you enjoy a bit of heat, add more red pepper flakes or a dash of smoked paprika for a smoky warmth that pairs wonderfully with mushrooms.
- Herb swap: Fresh rosemary or tarragon can be delightful alternatives to thyme, giving the soup a fresh herbal twist.
- Make it heartier: Stir in cooked barley, quinoa, or small pasta shapes right before serving for a more filling meal.
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Step 1: Prep and Chop Like a Pro
Start by getting your mushrooms ready—slice about a third of them thinly for caramelizing later, and roughly chop the rest for the broth base. I like to pulse my carrots, celery, onion, and garlic in the food processor for a rustic texture that blends nicely without being mushy. If you don’t have one, just chop everything roughly by hand; it’s all going to get pureed later anyway.
Step 2: Caramelize the Sliced Mushrooms
In a large Dutch oven, melt 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms, spreading them in an even layer without crowding. Let them sit undisturbed until the bottoms turn a lovely deep golden brown—this step is where those rich, nutty flavors develop. Flip and repeat. After they’re caramelized, stir in Worcestershire sauce and a pinch of salt, then remove them from the pot. Don’t wipe the pan—you’ll use those browned bits soon.
Step 3: Sauté the Mirepoix and Chopped Mushrooms
Reduce heat to medium and melt the remaining butter and olive oil. Toss in the chopped mushrooms along with the carrot, celery, onion, and garlic mix. Let everything cook gently for about 10 minutes, stirring occasionally, until the veggies soften but don’t brown. This slow cooking draws out sweetness and melds the flavors together.
Step 4: Create the Roux and Build the Broth
Sprinkle the flour and spices over the softened vegetables, stirring well to coat and cook the flour for about a minute—this thickens the soup without any raw flour taste. Then add your beef bouillon and chicken broth while scraping up the delicious browned bits stuck to the bottom of your pot; those little morsels add a ton of flavor. Bring everything to a boil, then reduce to a light simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Step 5: Blend the Soup Smooth
Working in batches, carefully ladle half the soup into your blender—don’t overfill since hot liquid can expand and cause splattering. I keep the blender lid slightly ajar, covered loosely with a kitchen towel to release steam safely. Blend until silky smooth and pulse the next batch until combined. This step turns your chunky veggie broth into that coveted creamy texture without needing cream.
Step 6: Add Dairy and Final Touches
Return the blended soup to the pot, then stir in milk and room-temperature Greek yogurt or sour cream until silky and smooth. Add the caramelized sliced mushrooms back in and warm everything gently over low heat for about 5 minutes—don’t rush or boil, or the dairy might split on you. Finally, stir in balsamic vinegar, lemon juice, and adjust salt to taste for that balanced, fresh finish.
Top Tip
Over the years, I’ve learned a few little tricks that really lift this Creamy Mushroom Soup Recipe from good to unforgettable. These tips helped me nail the perfect velvety texture and rich flavor without fiddling endlessly.
- Caramelize patiently: Allow mushrooms to develop a deep golden crust without stirring too often—it's worth the wait for that amazing flavor.
- Use room temperature dairy: Adding cold yogurt straight from the fridge can cause curdling; letting it sit out a bit keeps your soup silky.
- Blend in batches with care: Hot soup can pop out of the blender lid—cover the top loosely with a towel and don't fill it too full.
- Don’t boil after adding dairy: Keep the heat low to preserve smoothness and prevent splitting.
How to Serve Creamy Mushroom Soup Recipe
Garnishes
I’m a big fan of topping this soup with freshly chopped parsley or chives for a hint of freshness and color contrast. If I’m in the mood, a drizzle of good-quality olive oil or a few crunchy croutons add satisfying texture. Sometimes, a little swirl of extra sour cream on top just makes it feel indulgent.
Side Dishes
This soup pairs beautifully with a simple green salad tossed in vinaigrette or some warm crusty bread to sop up every last drop. I also love serving it alongside a grilled cheese sandwich or a slice of garlic bread for a cozy lunch or light dinner.
Creative Ways to Present
For dinner parties, I like to serve this creamy mushroom soup in small decorative mugs or mini crocks, garnished with a sprig of thyme or thyme flowers for a rustic elegant vibe. You can also drizzle truffle oil for a gourmet touch that wows guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. When reheating, I find using a gentle simmer on the stovetop keeps the texture smooth and prevents separation better than the microwave.
Freezing
This soup freezes surprisingly well! I let it cool completely, then transfer it to freezer-safe containers. Just a heads-up: it’s best to omit the yogurt/sour cream before freezing and add it fresh when reheating, as dairy sometimes changes texture after freezing.
Reheating
When reheating, warm gently over low heat while stirring often. If it’s a bit thick, splash in some milk or broth to loosen it up. Add your yogurt or sour cream back in at the end to keep that creamy tang intact.
Frequently Asked Questions:
Absolutely! For vegetarian, swap the beef bouillon with vegetable broth and use a vegetarian Worcestershire sauce. To keep it vegan, replace butter with olive oil or vegan butter, use plant-based milk like oat or almond, and substitute the yogurt with coconut cream or cashew cream.
The key is to bring the yogurt or sour cream to room temperature before adding it to the hot soup. Add it slowly while stirring to combine gently and avoid boiling the soup after adding the dairy. This helps maintain a silky texture without splitting.
Definitely! While cremini mushrooms are ideal for their flavor and texture, you can mix in button mushrooms, shiitakes, or even porcini for a more intense mushroom flavor. Just adjust the cooking time, as more delicate mushrooms cook faster.
Yes, you can adapt this recipe for a slow cooker by sautéing mushrooms first, then adding all ingredients except dairy and cooking on low for 4-6 hours. Add dairy near the end and blend if desired. For Instant Pot, use the sauté function for mushrooms and veggies, add broth and spices, then pressure cook for about 10 minutes, blend, then stir in dairy off heat.
Final Thoughts
This Creamy Mushroom Soup Recipe holds a special place in my kitchen rotation because it’s both comforting and surprisingly elegant. It’s the kind of soup that feels like a warm hug but also impresses when guests come over. When you make it, you’ll see how simple ingredients transformed with a few kitchen tricks can bring a lot of love to your table. I can’t wait for you to try it and make it your own!
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Creamy Mushroom Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Best Mushroom Soup Recipe creates a creamy, rich, and flavorful soup featuring cremini mushrooms combined with a classic mirepoix base, thickened with a roux, and finished with sour cream and fresh accents. It's a comforting and elegant dish perfect for a cozy lunch or dinner.
Ingredients
Mushrooms
- 1½ lbs. cremini mushrooms, divided
- 1 cup milk
- ½ cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Vegetables & Aromatics
- 3 medium carrots, roughly chopped to fit food processor
- 3 stalks celery, roughly chopped to fit food processor
- 1 small yellow onion, roughly chopped to fit food processor
- 4 cloves garlic, peeled
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Seasonings & Spices
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
Thickening & Broth
- ¼ cup flour
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
- 4 cups low-sodium chicken broth
Instructions
- Prep the sour cream and mushrooms: Measure the ½ cup of sour cream or Greek yogurt and let it sit at room temperature until needed. Slice one-third of the mushrooms (8 oz.) thinly, about ⅛ to ¼-inch thick. Chop the remaining two-thirds (16 oz.) into small pieces.
- Chop the mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If a food processor is unavailable, chop the vegetables finely by hand.
- Caramelize sliced mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced cremini mushrooms and stir to coat them with fat. Spread the mushrooms in an even layer and cook undisturbed until the bottoms are deeply golden brown. Flip and brown the other side similarly. Stir in Worcestershire sauce and some freshly cracked salt, combine well, then transfer the mushrooms to a bowl. Leave the pot unwashed for the next step.
- Sauté chopped mushrooms and mirepoix: Reduce heat to medium and melt the remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add the chopped mushrooms and the mirepoix mixture. Sauté for about 10 minutes or longer, until the vegetables are tender. Note these mushrooms will not brown.
- Cook the roux and add broth: Sprinkle in the flour and all the dried spices (thyme, paprika, dill, pepper, oregano, red pepper flakes). Cook this mixture for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth while stirring to deglaze and scrape up any browned bits from the bottom.
- Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer uncovered. Let simmer for 15 minutes, stirring occasionally to prevent sticking.
- Puree the soup: Remove about half of the soup in two batches and transfer to a blender. Do not fill the blender more than one-third full to avoid overflow or explosion. Blend each batch until very smooth. To safely release steam, leave the blender cap slightly open and cover the opening with a paper or dish towel.
- Combine and finish soup: Stir the pureed soup back into the Dutch oven with the remaining soup. Mix in the milk until well combined, then add the sour cream or yogurt until smooth. Stir in the sautéed sliced mushrooms. Warm the soup over low heat until everything is heated through, about 5 minutes.
- Add final flavorings and serve: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired. Serve hot and enjoy this creamy, flavorful mushroom soup.
Notes
- Letting the sour cream or yogurt come to room temperature prevents curdling when added to hot soup.
- Caramelizing sliced mushrooms separately develops deep flavor and texture in the soup.
- Be cautious when blending hot soup; blending in small batches and venting steam prevents accidents.
- Using low-sodium broth and controlling added salt allows better seasoning balance.
- For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce or use a vegetarian Worcestershire alternative.
- Fresh herbs like parsley and chives brighten the finishing flavors and add a fresh color contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
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