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Creamy Mushroom Soup is earthy, complex, and a love song to any mushroom fan! This homemade version uses simple ingredients, lots of meaty, earthy mushrooms, and no canned soups or heavy cream.

Mushroom soup with milk in a white bowl topped with herbs

Why You’ll Love This Cream of Mushroom Soup Recipe

  • Velvety, Creamy, and Rich. Even if Grilled Portobello Mushrooms or Sautéed Mushrooms are not your favorite, I bet this dreamy mushroom soup will be a success. It’s creaminess is divine.
  • Earthy and Savory. This creamy of mushroom soup recipe uses flavor makers like balsamic vinegar, soy sauce, and fresh herbs to create satisfying complexity (I use similar tricks in my Vegan Mushroom Stroganoff).
  • It’s Easy to Make. As with my Sausage Stuffed Mushrooms, this soup sits at the intersection of simple and sophisticated. This simple mushroom soup is elegant enough for a special occasion (hello, beautiful presentation!), but it’s also nutritious enough for weekday lunches and dinners.
Two bowls of easy mushroom soup recipe

How to Make Mushroom Soup

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.
  • 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. 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. Making mushroom soup with milk (evaporated milk to be exact) adds richness and creaminess, without the need for cream.
  • Greek Yogurt or Sour Cream. 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 Part of the Mushrooms. Cook with olive oil and salt. Set aside.
Mushrooms being sauteed in a pot for mushroom soup without cream
  1. Sauté the Remaining Mushrooms. Cook them with onion, thyme, pepper, and salt. Add the garlic.
  2. Stir in the Flour and 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. Let it thicken, then puree.
Greek yogurt being stirred into a pot of blended mushroom soup
  1. Add the Remaining Ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. DIG IN!
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.

Two bowls of a simple mushroom soup recipe with Greek yogurt

Leftover Ideas

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.

What to Serve With Mushroom Soup

Creamy mushroom soup recipe in a white bowl

Recipe Tips and Tricks

  • Choose the Right Mushrooms. You can use a mix of mushroom types if you prefer, such as oyster or other wild mushrooms. Do NOT use white button mushrooms, however. They lack the flavor needed to make this soup taste delicious.
  • Know How to Wash Your Mushrooms. When washing your mushrooms for this soup, do not rinse them heavily with water. If they’re soggy, they won’t brown properly. Wipe each mushroom clean with a damp towel to remove any dirt or debris.
  • Use Full-Fat Yogurt. While I’m all for a healthy swap, you need the full-fat yogurt for this recipe. Its rich flavor helps allow us to make this easy mushroom soup without cream. Low-fat or fat-free yogurt is also more likely to curdle.

Mushroom Soup

4.94 from 16 votes
This creamy mushroom soup recipe packs in lots of savory flavor and has a rich, velvety texture without any heavy cream. So easy too!

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

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.

Video

YouTube video

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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20 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!

  6. Absolutely loved the flavor, but next time I think I’ll skip the immersion blender step. The mushrooms became too fine so it had a grittier texture versus a smooth broth with small bits of mushrooms. It was a strange contrast once I added the reserved mushrooms. Excellent soup though.4 stars