There’s something so soothing about a warm bowl of mushroom soup on a cool day — rich, velvety textures and earthy flavors that just hug you from the inside out. This Creamy Mushroom Soup Recipe is exactly that kind of comfort food, made with simple, fresh ingredients that transform ordinary mushrooms into something truly special.

The image shows a creamy light brown sauce base with a smooth texture filling the frame. On top of this sauce, there are several dark brown, caramelized mushroom slices scattered around, some partially submerged in the sauce. Bright green chopped herbs, likely parsley or chives, are sprinkled evenly over both the sauce and mushrooms, adding a fresh contrast in color. A shiny silver spoon dips into the sauce from the lower right side, lifting a portion that includes multiple mushroom slices and herbs. The whole dish sits on a white marbled surface, enhancing the warm colors of the food. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Soup Recipe
Top Tip
How to Serve Creamy Mushroom Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Soup Recipe

Why You'll Love This Recipe

I’m honestly a bit obsessed with this creamy mushroom soup because it strikes the perfect balance between hearty and smooth—and it’s easier to make than you might think. Every spoonful feels like a cozy invitation to slow down and savor.

Deep, rich flavor: Caramelizing those sliced mushrooms before adding the rest really amps up the umami, giving the soup layers of complexity.
Perfectly creamy without heavy cream: I use Greek yogurt and milk, which makes it silky but lighter, plus a little tang that brightens the entire soup.
Simple ingredients, fantastic results: No fancy fungi needed—just cremini mushrooms and classic veggies you probably have on hand.
Comfort food you can feel good about: It’s hearty, nourishing, and fancy enough for guests, but so easy to whip up on a regular weeknight.

The image shows a bowl with three main layers: the first layer is a smooth, creamy light brown soup filling the bowl, the second layer is dark, cooked mushroom slices scattered on top, and the third layer is a sprinkling of bright green chopped herbs spread evenly over the mushrooms and soup. A gold spoon rests inside the bowl, partially submerged in the soup near the top edge. The bowl sits on a white marbled surface with some scattered herbs and a white cloth with light brown stripes near the bottom of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this soup plays a role in building a rich, layered flavor profile and a silky texture, from the earthy mushrooms to the fresh thyme and a touch of balsamic vinegar. Shopping tip? Choose firm cremini mushrooms with no blemishes for the best taste and texture.

Flat lay of fresh whole cremini mushrooms both sliced and whole, vibrant medium orange carrots roughly chopped, bright green celery stalks chopped, a small yellow onion with papery skin intact, whole uncracked garlic cloves, a few small sprigs of fresh thyme leaves, dried paprika and dried dill spices carefully arranged as small piles, cracked black pepper and dried oregano seasoning in tiny white ceramic bowls, a pinch of red pepper flakes, a small mound of white all-purpose flour, granulated beef bouillon powder in a white bowl, a small white bowl of low-sodium chicken broth, a small white bowl of milk, a small white bowl with creamy Greek yogurt, a small white bowl of glossy olive oil, chunks of unsalted butter on a white plate, a small white bowl holding dark balsamic vinegar, a small white bowl with fresh lemon juice, fresh sprigs of bright green parsley and chives arranged simply on the side, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini Mushrooms: Their deep, earthy flavor is perfect for this soup; slicing some for caramelizing brings out intense umami notes.
Carrots, Celery & Yellow Onion: The classic mirepoix base adds sweetness and depth to balance the mushrooms’ earthiness.
Garlic: Adds warmth and a subtle bite that complements the mushrooms beautifully.
Unsalted Butter & Olive Oil: Use both for caramelizing and sautéing — butter adds richness, while olive oil helps prevent burning.
Worcestershire Sauce: Just a splash enhances the umami taste and layers complexity.
Fresh Thyme & Spices (paprika, dill, oregano, red pepper flakes): Herbs and spices elevate the flavors without overpowering the soup.
Flour: Creates a roux to thicken and give the soup that luscious creamy texture.
Beef Bouillon & Chicken Broth: Together they build a mighty savory base that's both hearty and comforting.
Milk & Greek Yogurt or Sour Cream: These add creaminess and tang, creating a velvety finish without heaviness.
Balsamic Vinegar & Lemon Juice: A small splash brightens the whole bowl, balancing the richness with acidity.
Fresh Parsley or Chives: Optional but recommended for a fresh herbal kick and pretty garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This soup is a great canvas for your own twist. I love adding a little fresh sage in the fall or swapping the cremini for shiitake mushrooms when I find them fresh at the market. You can also make it fully vegetarian by swapping the beef bouillon base for mushroom broth.

Variation: I once added a splash of white wine while sautéing the vegetables, and it added a lovely depth—but make sure to cook off the alcohol fully.
Dairy-Free Version: You can use coconut milk and skip the sour cream, using a plant-based yogurt to keep the creaminess.
Spicy Twist: Add a pinch more red pepper flakes if you like a subtle kick that warms you up.

Step-by-Step: How I Make Creamy Mushroom Soup Recipe

Step 1: Prep and Chop with Ease

I find it easiest to start by prepping everything: set aside your sour cream or Greek yogurt to come to room temperature so it blends smoothly later. Slice about a third of the mushrooms thinly for caramelizing, and chop the rest roughly. Toss your carrots, celery, onion, and garlic in the food processor for a quick rough chop—but don’t stress if it’s uneven; the soup will be pureed later.

Step 2: Caramelize Mushrooms to Unlock Deep Flavor

Heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high in a large pot or Dutch oven. Add the sliced mushrooms in a single layer (they can be close but shouldn’t be crowded). Let them cook undisturbed until deeply golden brown on one side—this takes patience, but it’s worth it. Flip them to brown the other side. Toss in the Worcestershire sauce and some salt, then transfer to a bowl. Don’t wipe the pot—you’ll use it for the rest.

Step 3: Sauté the Mirepoix and Remaining Mushrooms

Lower heat to medium, add the remaining butter and olive oil, then toss in the chopped mushrooms and your chopped mirepoix. Cook gently, stirring occasionally, until tender and aromatic—around 10 minutes. These chopped mushrooms won’t brown like the sliced ones, so you’re focusing on softening everything beautifully.

Step 4: Build the Roux and Create the Soup Base

Sprinkle the flour and spices over your cooked veggies and stir for about a minute to cook off the raw edge of the flour. This step thickens the soup and integrates those flavorful spices. Then add the beef bouillon and chicken broth, scraping up any browned bits from the pot—that’s your flavor gold. Bring it all to a boil.

Step 5: Simmer and Blend to Creamy Perfection

Lower the heat to a gentle simmer and cook uncovered for 15 minutes, stirring now and then. After this, carefully blend half the soup in batches—filling your blender no more than a third full to avoid messy explosions. Leave the lid slightly open, covered with a clean towel, so steam can escape safely. Blend until smooth, then stir it back into the pot.

Step 6: Finish with Creaminess and Brightness

Stir in the milk and room-temperature sour cream or Greek yogurt until silky smooth. Add the caramelized sliced mushrooms back in and warm through gently for about 5 minutes. Last but not least, stir in balsamic vinegar and lemon juice for that fresh final zing, plus a little salt to taste. Garnish with fresh parsley or chives and dive in!

Top Tip

Over the years, I’ve learned a few key tricks that make this Creamy Mushroom Soup Recipe truly shine—and I want you to benefit from them!

Patience with caramelization: Resist the urge to stir those sliced mushrooms too soon—it’s the undisturbed browning that unlocks the deep, roasted flavor.
Room temperature dairy matters: Adding cold sour cream or yogurt directly can cause curdling; letting it rest first keeps the soup perfectly smooth.
Blend in batches safely: Never overfill your blender with hot soup, and cover the lid loosely with a towel to allow steam to escape—this prevents a hot mess and keeps you safe.
Final acid boost: That splash of lemon juice and balsamic vinegar lifts the whole bowl and balances the richness beautifully—don’t skip it!

How to Serve Creamy Mushroom Soup Recipe

creamy mushroom soup - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or chives right on top—they add a pop of green freshness and just the right herbal note. Sometimes I drizzle a little extra virgin olive oil or a swirl of Greek yogurt for a fancy restaurant-style finish.

Side Dishes

I love pairing this soup with crusty sourdough bread or garlic butter toast for dipping. It’s also excellent alongside a simple spinach salad with lemon vinaigrette or roasted root vegetables for a wholesome meal.

Creative Ways to Present

For a special dinner, I’ve served this soup in charming mini pumpkin bowls at a fall gathering—super cozy and festive! You can also top it with crispy mushroom chips for extra texture or a sprinkle of toasted pine nuts to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight glass containers in the fridge, where it stays fresh for up to 4 days. Just give it a good stir before reheating because the ingredients naturally separate a bit.

Freezing

This soup freezes surprisingly well—just cool it completely, then portion into freezer-safe containers. When thawed, the texture remains creamy, though a quick whisk or immersion blender swipe helps revive any separation.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Avoid boiling to preserve the creamy texture and fresh flavors. You can add a splash of milk if it feels too thick after storage.

Frequently Asked Questions:

Can I use other types of mushrooms for this Creamy Mushroom Soup Recipe?

Absolutely! While cremini mushrooms are great for their flavor and texture, you can use button, shiitake, or portobello mushrooms. Just keep in mind that wild mushrooms may need cleaning and cooking adjustments.

How can I make this soup vegetarian or vegan?

To make a vegetarian version, use vegetable broth and substitute the beef bouillon with a mushroom-based alternative or miso paste. For vegan, swap butter for olive oil or a vegan butter substitute, use plant-based milk and yogurt, and ensure Worcestershire sauce is vegan or omit it.

Why do you add both milk and Greek yogurt/sour cream?

Milk adds a mild creaminess and volume, while Greek yogurt or sour cream contributes tanginess and richness without too much heaviness. Combining both keeps the soup smooth, flavorful, and lighter than using heavy cream alone.

Can I prepare this soup ahead of time?

Yes! You can prepare the soup base up to the simmering step and refrigerate it for up to 24 hours. Just blend and add the dairy and sliced mushrooms when reheating before serving to maintain freshness and texture.

Final Thoughts

This Creamy Mushroom Soup Recipe holds a special spot in my kitchen rotation because it’s the kind of dish that brings comfort and a sense of home in every bite. Trust me—you don’t have to be a soup pro to make it taste incredible. Grab those mushrooms, follow the steps, and soon you’ll be scooping out bowls of the creamiest, most flavorful mushroom soup you’ve ever made. It’s the kind of recipe you’ll want to share with friends and keep coming back to whenever you need a little extra warmth and happiness in your day.