There’s something incredibly comforting about a bowl of rich, velvety soup on a chilly day, and this Creamy Mushroom Soup Recipe hits that cozy spot every time. With deep mushroom flavor, fresh herbs, and a luscious creamy texture, this soup feels like a warm hug in a bowl you won’t want to miss making.

The image shows a shallow white bowl filled with creamy, light brown soup. On top of the soup, there are several groups of cooked dark brown mushroom slices that have a shiny, slightly glossy texture. The mushrooms are scattered unevenly across the surface, with a few concentrated in the center. Sprinkled over the soup and mushrooms are small pieces of bright green fresh herbs, adding a lively color contrast. A spoon with a metallic surface lifts a portion of the soup along with some mushrooms, showing the smooth and thick texture of the soup. The background is a white marbled surface. 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’ve tried countless mushroom soups, but this one always stands out because it balances hearty, earthy mushrooms with creamy, tangy notes from yogurt and a splash of balsamic. It’s not just soup—it’s a full-flavored, satisfying experience.

Deep Mushroom Flavor: Caramelizing sliced mushrooms brings out a rich, almost meaty taste you won’t find in simpler recipes.
Perfect Creaminess: Using both milk and Greek yogurt creates luscious texture without it feeling too heavy or greasy.
Layered Aromatics: The mix of thyme, paprika, dill, and a touch of red pepper flakes gives this soup wonderful complexity.
Flexible &storeable: It’s a great soup to make ahead, reheat, or even freeze for busy nights.

A ceramic bowl filled with a thick, smooth orange-brown soup, topped with several dark brown, roasted mushroom slices scattered across the surface. The mushrooms have a shiny, slightly crisp texture with some seasoning visible. Finely chopped green herbs are sprinkled both on the soup and around the bowl, adding a fresh contrast. A golden spoon rests inside the bowl, partially submerged in the soup, on a white marbled surface with a white cloth next to it, and copper containers in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role in building layers of flavor and texture. The cremini mushrooms are ideal because they’re meaty and not overpoweringly “mushroomy.” The mix of fresh veggies makes the soup hearty, while the blend of spices adds warmth and balanced earthiness.

Flat lay of fresh cremini mushrooms whole and sliced, three medium orange carrots roughly chopped, three bright green celery stalks roughly chopped, one small yellow onion peeled and roughly chopped, four whole peeled garlic cloves, two tablespoons unsalted butter squares, two tablespoons golden olive oil in small white ceramic bowls, one small white ceramic bowl with Worcestershire sauce, a sprinkle of fresh green thyme leaves, small piles of paprika and dried dill powders, tiny heaps of black pepper and dried oregano, a pinch of red pepper flakes, a small mound of white all-purpose flour, a small white ceramic bowl with beef bouillon granules, a small white ceramic bowl filled with low-sodium chicken broth, a small white ceramic bowl with creamy white milk, a small white ceramic bowl with thick Greek yogurt or sour cream, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl with bright yellow lemon juice, fresh green parsley sprigs and chives, 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: These have a firm texture and robust flavor, perfect for both caramelizing and blending into the soup.
Carrots, celery, and yellow onion: Classic mirepoix adds subtle sweetness and depth to the base.
Garlic: Gives a gentle bite that complements mushrooms beautifully.
Unsalted butter and olive oil: Using both adds richness and helps with browning and sautéing.
Worcestershire sauce: A secret umami booster that enhances the meatiness of the mushrooms.
Fresh thyme, paprika, dried dill, oregano, red pepper flakes: This mix balances herbal, smoky, and slightly spicy notes.
Flour: Creates the roux to thicken your soup nicely without clumps.
Beef bouillon base: Adds savory depth without needing to use heavy broth.
Low-sodium chicken broth: Keeps the soup well-seasoned but not salty.
Milk: Smooths out the texture while keeping it light.
Greek yogurt or sour cream: Adds creamy tang and silkiness with a fresh note.
Balsamic vinegar and lemon juice: Brighten and balance the richness, lifting the flavors.
Fresh parsley or chives: For that fresh herby finish and pretty color on top.

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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

I’m all about making recipes my own, and this creamy mushroom soup is no exception. I love switching up the herbs depending on the season or adding a splash of sherry for an extra depth of flavor. Don’t be afraid to experiment!

Variation: One time, I used smoky chipotle instead of paprika, and wow, it added such a fun smoky kick that my family adored.
Dairy-Free Swap: Try coconut cream instead of milk and yogurt for a luscious vegan version.
Mushroom Mix: Feel free to mix in shiitake or portobello for a different but equally rich mushroom dimension.
Spice Level: If you like a little heat, add more red pepper flakes or a dash of hot sauce at the end.

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

Step 1: Prep Your Mushrooms and Mirepoix

Start by slicing about a third of your cremini mushrooms thinly — around ⅛ to ¼ inch thick. These will get caramelized later for maximum flavor. Roughly chop the rest of the mushrooms. Toss your carrots, celery, onion, and garlic into a food processor and pulse until coarsely chopped; don’t worry if it’s uneven because it’ll all purée later. If you don’t have a food processor, just chop as best you can by hand.

Step 2: Caramelize Those Sliced Mushrooms

Heat 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add your sliced mushrooms and stir to coat them all in the fat. Next, spread them out in an even layer and let them cook without stirring for a few minutes until you see that deep golden crust form on the bottom. Flip and repeat for that gorgeous caramelization. This step adds such a rich, almost meaty flavor—don’t skip it! Stir in Worcestershire sauce and salt, then transfer the mushrooms to a bowl. Keep the pot—you’ll use it next.

Step 3: Sauté the Chopped Mushrooms & Mirepoix

Lower the heat to medium, melt another 2 tablespoons butter and 1 tablespoon olive oil in the same pot. Add your chopped mushrooms along with the mirepoix mix. Sauté for about 10 minutes or until the vegetables become tender. Don’t aim to brown these mushrooms again; you just want them soft to build the soup base.

Step 4: Build the Soup Base with Flour and Broth

Sprinkle the flour and your spices—paprika, dill, oregano, red pepper flakes, and thyme—into the pot. Cook this mixture for about a minute to eliminate the raw flour taste. Stir in the beef bouillon base and chicken broth while scraping the bottom of the pan to lift up those tasty browned bits. Bring it to a boil, then reduce to a gentle simmer uncovered for 15 minutes, stirring occasionally.

Step 5: Purée Carefully for the Perfect Creamy Texture

You'll need to blend the soup in two batches. Ladle half of the soup into a blender—remember to fill it only about one-third full to avoid overflow or explosions. Keep the lid open just a crack and cover it with a towel to let steam escape safely. Blend until the soup is very smooth. Pour it back into the pot and repeat with the remaining soup.

Step 6: Finish with Milk, Yogurt, and Those Caramelized Mushrooms

Stir in the milk until it’s combined, then add your room-temperature Greek yogurt or sour cream and mix until silky smooth. Finally, fold in those beautiful caramelized mushrooms you set aside earlier. Warm everything gently over low heat for about 5 minutes to marry the flavors without curdling the dairy.

Step 7: Brighten It Up and Serve

Right before serving, stir in balsamic vinegar and lemon juice to lift the deep flavors and add brightness. Taste and adjust salt as needed. Garnish with fresh parsley or chopped chives for a fresh herbal hit and lovely color.

Top Tip

I learned the hard way that caramelizing mushrooms properly is the game-changer in this soup. It’s tempting to stir too often, but patience is key to building flavor depth. Also, warming your yogurt or sour cream before adding keeps you from ending up with lumps or curdled bits.

Patience with Caramelization: Let mushrooms sit undisturbed to develop rich, golden edges instead of steaming them.
Yogurt at Room Temperature: Avoid clumping and maintain creaminess by taking your yogurt out early.
Blend Carefully: Don’t overfill your blender and always let steam escape to avoid kitchen disasters.
Season Gradually: Add salt and acidic ingredients at the end so you don’t overpower the delicate mushroom flavor.

How to Serve Creamy Mushroom Soup Recipe

creamy mushroom soup - Serving Suggestion

Garnishes

My go-to garnishes are fresh chopped parsley and a sprinkle of snipped chives for color and a mild oniony bite. Sometimes, I like to add a dollop of crème fraîche or a swirl of extra yogurt if we’re in the mood for a tangier finish. A few croutons or toasted nuts on top add nice texture contrast if you like.

Side Dishes

This soup pairs perfectly with crusty artisan bread or garlic toast — great for dunking! I often make a simple mixed green salad with lemon vinaigrette alongside for a light, bright balance. For heartier meals, grilled cheese sandwiches or roasted chicken work beautifully.

Creative Ways to Present

For special occasions, I’ve served this soup in elegant small cups or hollowed-out mini bread bowls. Garnish with a sprinkle of fresh microgreens or edible flowers for a beautiful table centerpiece. Layer in tiny sautéed wild mushrooms on top for drama and extra flavor depth as well.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It flavors meld even more after sitting overnight, which is a plus! Just give it a good stir before reheating, as some separation can happen.

Freezing

This creamy mushroom soup freezes really well. I recommend freezing it before adding the milk and yogurt to keep the texture fresher. When thawed, gently reheat and stir in the dairy components last for the best consistency.

Reheating

Reheat your soup on low heat, stirring frequently to prevent scorching. If it thickens too much, just add a splash of broth or milk to loosen it back up. Avoid boiling once the dairy’s added to maintain silky texture.

Frequently Asked Questions:

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

Absolutely! While cremini mushrooms are great for their flavor and texture, you can mix in shiitake, portobello, or button mushrooms to vary the texture and taste. Just adjust cooking times slightly if your mushrooms are thicker or denser.

What’s the best way to prevent the yogurt from curdling in the soup?

I recommend letting the Greek yogurt or sour cream come to room temperature before stirring it into the warm soup, and then heating it gently on low without boiling. This avoids breaking and keeps the soup creamy and smooth.

Can I make this soup vegan?

Yes! To make a vegan version, swap the butter for olive oil or a vegan butter substitute, use vegetable broth instead of chicken broth, and replace milk and yogurt with coconut milk or another plant-based cream alternative. Skip Worcestershire sauce or use a vegan version.

How long does this creamy mushroom soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for up to 3 days in the fridge. For longer storage, freezing is your best bet before adding the dairy ingredients to keep texture fresh.

Final Thoughts

This Creamy Mushroom Soup Recipe is truly a favorite in my kitchen because it’s approachable, full of comforting flavors, and flexible enough to suit any season or mood. I hope you’ll make it part of your repertoire too—once you try those caramelized mushrooms and creamy blend, you’ll understand why I keep coming back to it again and again. Cozy up with a bowl and enjoy!