Rich and luscious, this creamy Mushroom Soup is earthy, complex, and a love song to any fellow mushroom fan! This homemade version uses simple ingredients, lots of real, earthy mushrooms, and no canned soups or heavy cream.
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Why You’ll Love This Creamy Mushroom Soup Recipe
- Texture On Point. Even if Grilled Portobello Mushrooms or Sautéed Mushrooms are not your favorite because if their texture, I bet this soup will be a success. It’s creaminess is divine.
- Earthy and Savory. In addition to its divine creamy texture, this 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.
How to Make Mushroom Soup
- 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.
- 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?).
- Sauté Part of the Mushrooms. Cook with olive oil and salt. Set aside.
- Sauté the Remaining Mushrooms. Cook them with onion, thyme, pepper, and salt. Add the garlic.
- Stir in the Flour and Wine. Let simmer, stirring constantly. Stir in part of the broth and evaporated milk.
- Bring to a Boil. Let it thicken, then puree.
- Add the Remaining Ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. DIG IN!
- 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.
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
- Bread. This soup pairs fabulously with Homemade Dinner Rolls or a crusty baguette from a local bakery.
- Salad. Arugula Salad, Shaved Brussels Sprouts Salad, or Winter Salad would be tasty with creamy mushroom soup.
- Sandwich. A Steak Sandwich would be excellent. Classics like BLT and Air Fryer Grilled Cheese are also delicious options.
- Vegetables. Lean into a veggie-filled meal by pairing this soup with Oven Roasted Vegetables or Sauteed Brussels Sprouts. A side of Air Fryer French Fries would never be wrong either!
Recommended Tools to Make this Recipe
- Dutch Oven. My go-to tool for making soups.
- Immersion Blender. A kitchen appliance I can’t live without.
- Ladle. I love to use a ladle for serving soups.
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.
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- 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
- 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.
- 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.
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