Mushroom Soup is the ultimate manifestation of my journey from mushroom averse to mushroom ardor. Rich and creamy, this luscious soup is earthy, complex, and a love song to any fellow mushroom fan!

Creamy mushroom soup in a white bowl

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I call it my mushroom “journey,” but it was more like an emergency crash course.

At my first-ever dinner with my French host family, they set a giant plate heaped with citrus mushrooms at the table. FOR OUR DINNER.

I thought I might die.

Fearing their disappointment more than death, I took a forkful and…DELICIOUS.

Maybe it was the pressure of the moment or maybe my taste buds had changed, but I have been a loyal mushroom lover ever since.

Two bowls of creamy mushroom soup

This mushroom soup recipe reminds me of that first night in France.

It’s rustic but still feels refined, the way I remember so many of our dinners in France.

This soup is elegant enough for a special occasion (hello, creamy!), but it’s also nutritious enough for weekday lunches and dinners.

Two bowls of mushroom soup with Greek yogurt

How to Make Mushroom Soup

While French mushroom soup like the ones I had abroad were quite indulgent (mushroom soup is traditionally made with cream, small bits of mushrooms, broth, and seasonings), this mushroom soup is healthy by comparison.

  • It is LOADED with mushrooms. If you are going to call something “mushroom soup,” you better mean it.
  • It’s a mushroom soup without cream. Instead, I make mushroom soup with milk and Greek yogurt to mimic cream’s velvety texture.
  • It uses flavor makers like balsamic vinegar and soy sauce to create satisfying complexity without the need for excess fat.

The Ingredients

  • Mushrooms. Cremini (baby bella) mushrooms are rich in flavor, making them the perfect choice for this mushroom soup. Plus, mushrooms are rich in vitamins and antioxidants.

Substitution Tip

You can use a mix of mushroom types if you prefer, such as oyster or other wild mushrooms. Do NOT white button mushrooms, however. They lack the flavor needed to make this soup taste delicious.

  • Dried Thyme. Adds earthy, herby flavor.
  • Flour. A little white whole wheat flour helps thicken the soup.
  • White Wine. Dry white wine elevates all the ingredients in the soup, creating deep flavor.

Substitution Tip

If you prefer to make mushroom soup without wine, simply sub additional chicken or vegetable broth.

  • Broth. You can use either vegetable broth or chicken broth here.
  • Evaporated Milk. Low-fat evaporated milk adds richness and creaminess, without the need for cream.
  • Greek Yogurt. Helps create the luscious, velvety soup texture. It also adds a delightful tanginess.
  • Balsamic Vinegar. Gives the soup depth of flavor and complexity.
  • Soy Sauce. For delicious umami goodness.
  • Fresh Parsley. Do not skip this addition! It’s the bow on this exquisite mushroom soup present (and what’s a present without a bow?).

The Directions

chopped mushrooms in a pot
  1. Sauté 1/4 of the mushrooms with salt. Transfer to a plate.
Mushrooms being sauteed in a pot
  1. Sauté the remaining mushrooms with onion, thyme, pepper, and salt. Add the garlic.
  2. Stir in the flour. Pour in the wine. Let simmer, stirring constantly. Stir in part of the broth and evaporated milk.
mushroom soup without cream in a pot
  1. Bring to a boil and let thicken. Puree.
Greek yogurt being stirred into a pot of blended mushroom soup
  1. Stir in the remaining ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. DIG IN!

Wine Pairing

Pair mushroom soup with Chardonnay, Riesling, Pinot Noir, or Malbec.

Healthy mushroom soup simmering

Storage Tips

  • To Store. Refrigerate soup in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, sauté the reserved mushrooms as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.

What to Serve with Mushroom Soup

Mushroom soup in a white bowl topped with herbs

Recommended Tools to Make this Recipe

The Best Immersion Blender

Instead of painstakingly transferring soups to a regular blender, I use an immersion blender. It easily creates perfectly creamy soups!

Creamy mushroom soup in a white bowl

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

If you already adore mushrooms, this creamy mushroom soup is going to be your favorite mushroom soup yet.

And if you are mushroom shy like I once was, I hope it becomes YOUR transformative mushroom moment.

As I learned in France, it’s never too late to love something new.

Frequently Asked Questions

Is Mushroom Soup Vegetarian?

This mushroom soup is vegetarian as written. Make sure to use vegetable broth.

Can I Make This Soup in a Slow Cooker?

Since much of this soup’s flavor is built during the sauteeing portion of the recipe, I wouldn’t recommend preparing this soup in a slow cooker.

What Can I Do with Leftover Mushroom Soup?

Leftover mushroom soup can become a scrumptious sauce for pasta. Toss warmed soup with cooked pasta. Top the dish with some of the reserved mushrooms and fresh parsley.

Mushroom Soup Video

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YouTube video

Creamy mushroom soup in a white bowl

Mushroom Soup

5 from 3 votes
This French mushroom soup tastes rich and creamy but is more healthy. Made with milk and yogurt, without cream, and lots of hearty mushrooms.

Prep: 10 mins
Cook: 40 mins
Total: 50 mins

Servings: 6 servings

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 2 1/2 pounds sliced cremini (baby bella) mushrooms or a mix of mushroom types (DO NOT use white button mushrooms, as they lack flavor.)
  • 1 1/4 teaspoons kosher salt divided
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 small yellow onion diced
  • 4 cloves garlic minced (about 4 teaspoons)
  • 3 tablespoons white whole wheat flour or all-purpose flour
  • 3/4 cup dry white wine
  • 3 to 4 cups low sodium vegetable broth or chicken broth
  • 1 (12-ounce can) low fat evaporated milk
  • 1/2 cup plain full-fat Greek yogurt (do not use low fat or fat free or it may curdle)
  • 1/2 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce
  • Chopped fresh parsley (do not skip)
  • Freshly ground black pepper for serving
  • Toasted baguette slices optional for serving

Instructions
 

  • In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon of the olive oil over medium. Add about 1/4 of the mushrooms and 1/4 teaspoon salt. Sauté until the mushrooms are nicely browned, about 8 minutes. Remove to a plate.
  • In the same pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the remaining mushrooms, onion, thyme, black pepper, and remaining 1 teaspoon salt. Sauté until the onion is very soft and the mushrooms have browned, given up their liquid, and most of the liquid has cooked away, about 10 to 12 minutes. Don’t shortcut this step, as it's key to building flavor.
  • Stir in the garlic and cook 30 seconds.
  • Sprinkle the flour over the top and stir to combine. Continue to cook and stir for 2 full minutes so that the flour is completely cooked.
  • Slowly pour in the wine, stirring as you go. Let simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and deeply colored.
  • Slowly pour in 3 cups of the broth and evaporated milk, stirring constantly. Keep on stirring to minimize lumps.
  • Increase the heat to medium high and bring the mushroom soup to a gentle boil. Continue cooking and maintaining that gentle boil, stirring and scraping along the bottom periodically, for 10 minutes until the soup has thickened.
  • With an immersion blender puree the soup until the mushrooms are in small bits. (You can also carefully transfer the soup to a blender to puree. Be VERY careful not to overfill your blender as hot soup splatters; do not fill the blender more than halfway to the top.)
  • Transfer the soup back to the pot if needed. Stir in the Greek yogurt, balsamic vinegar, and soy sauce. If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Taste and adjust the seasoning to your liking. Serve warm topped with the reserved mushroom slices, a few twists of freshly ground pepper, and a generous sprinkle of parsley.

Notes

  • TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 228kcalCarbohydrates: 23gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgPotassium: 1127mgFiber: 2gSugar: 12gVitamin A: 348IUVitamin C: 3mgCalcium: 236mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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14 Comments

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  1. Merry Christmas, Erin! Just made this recipe (exactly as written) for Christmas Eve dinner and it was a huge hit! Thanks for another winner!5 stars

  2. Without a doubt – the BEST SOUP I’v ever had. I’m not a soupie, but my partner is and he said it was the best soup he has ever eaten.

    Erin does it again!!!!5 stars

    1. Hi Jennifer! Did you see the recipe card in the post? It has all of the ingredients and directions listed there. There is even a “jump to recipe” button at the top of the screen to help you get there. Hope this helps!

  3. I was so excited to make this but it came out grainy… must have added broth and milk to fast? Flavor was very good, will try again to get the texture right! Not a regular soup maker so there’s that!

    1. Hi Stacy! I’m glad you were able to enjoy the flavor. I’ve not had this problem so I’m trying to understand what could of made it grainy. A few guesses could be overcooking the mushrooms, causing too many lumps when adding the liquid and not pureeing it long enough. Hope this helps!

  4. I didn’t know what to expect bc there were so few reviews, but I liked the ingredients so I tried it. It was actually so good. I’ve tried making mushroom soup before and this one was way better. And pretty healthy too, low in cals but very tasty. The only thing I’ll say is it took me about two hours to make.5 stars

  5. Hello I have a question please can I replace the wine with something else?
    Thanks much in advance

    1. Hi Zahraa! Yes you can! You can find my notes in the Substitution Tip box on how to replace the wine. Hope this helps!