There’s something incredibly comforting about a rich, velvety bowl of mushroom soup, especially when it’s made from scratch. This Creamy Mushroom Soup Recipe is one of those cozy classics that’s surprisingly easy to pull off but feels truly special every time you serve it.

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

This Creamy Mushroom Soup Recipe isn’t just any soup—it’s layered with deep, caramelized mushroom flavor and a silky blend of textures that make it so satisfying. I’ve made plenty of mushroom soups over the years, and this one strikes the perfect balance of freshness and creaminess without feeling heavy.

Deep flavor: Caramelizing the mushrooms brings out an intense earthiness that makes every spoonful memorable.
Perfect texture: A blend of pureed vegetables with tender sliced mushrooms adds creaminess and bite.
Simple ingredients: You might already have everything in your kitchen for an easy midweek meal.
Flexible and customizable: Easy to tweak for dairy-free, vegetarian, or extra-spicy versions.

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

This recipe shines thanks to fresh, earthy mushrooms paired with a simple mirepoix base of carrots, celery, and onion for subtle sweetness and balance. Butter and olive oil create the perfect fat combo to sauté and caramelize, while spices and a touch of beef bouillon base add depth. The final swirl of Greek yogurt or sour cream keeps the soup creamy but bright.

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 richer flavor than white button mushrooms, perfect for caramelizing and mashing into the soup.
Carrots, celery, and onion: Classic mirepoix that adds sweetness and aromatic background notes.
Garlic: Gives just the right hint of pungency without overpowering the mushrooms.
Butter and olive oil: The combination helps with browning and adds a silky mouthfeel.
Worcestershire sauce: A secret weapon for umami enhancement that deepens the mushroom flavor.
Fresh thyme: Earthy and herbal tones that complement mushrooms beautifully.
Spices like paprika, dill, oregano, and red pepper flakes: Create warmth and complexity.
Flour: For thickening the soup into a luscious, creamy consistency.
Beef bouillon base: Adds a savory depth that lifts the mushroom broth without needing actual beef.
Low-sodium chicken broth: Keeps the soup flavorful yet light and balanced.
Milk and Greek yogurt or sour cream: Added at the end for creaminess and a gentle tang.
Balsamic vinegar and lemon juice: A splash of acid to brighten and balance the richness.
Fresh parsley or chives for garnish: Adds a fresh finish and a pop of color.

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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

What I love most about this Creamy Mushroom Soup Recipe is how easy it is to tailor it to your taste or pantry. Whether you’re vegan, craving a smoky twist, or want to load it up with more herbs, this recipe adapts beautifully.

Dairy-free variation: Swap milk and yogurt for coconut milk or cashew cream for a luscious vegan alternative I've tried with great results.
Spicier version: I sometimes add an extra pinch of red pepper flakes or a dash of hot sauce when I want a little kick.
Mushroom mix: Feel free to mix in shiitake, portobello, or oyster mushrooms if you like a variety of textures and flavors.
Thickness: For a thicker soup, you can add a bit more flour or reduce the broth a little before pureeing.

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

Step 1: Prep Your Mushrooms and Mirepoix

I start by slicing about one-third of the mushrooms thinly—these will caramelize beautifully. The rest get roughly chopped to blend into the soup. For the mirepoix, I toss the carrots, celery, onion, and garlic into my food processor and pulse until roughly chopped. Don’t stress if it’s uneven; it all gets pureed later.

Step 2: Caramelize the Sliced Mushrooms

Over medium-high heat, I melt 2 tablespoons of butter with olive oil in a heavy-bottomed pot, then spread the sliced mushrooms out evenly so they brown nicely without steaming. Patience here is key: I let them brown undisturbed for a few minutes before flipping. Once golden on both sides, I stir in Worcestershire sauce for a flavor boost, then remove the mushrooms to a bowl.

Step 3: Sauté the Chopped Mushrooms and Mirepoix

Next, I reduce the heat to medium and add the remaining butter and olive oil. In go the chopped mushrooms plus the vegetable mix. I let these soften gently for about 10 minutes, stirring occasionally. They won’t brown like before, but you want the veggies tender and fragrant.

Step 4: Make the Roux and Build the Broth

Sprinkle the flour and spices over everything and cook for a minute, stirring constantly to avoid lumps. Then add the beef bouillon base and chicken broth, scraping the browned bits off the pot’s bottom—those bits pack amazing flavor. Bring it to a boil, then simmer gently, uncovered, for 15 minutes to let flavors meld.

Step 5: Blend Until Silky Smooth

I ladle half the soup into a blender, making sure not to fill past a third capacity, then blend carefully with the lid vented and covered loosely to let steam escape (safety first!). The result is a perfectly smooth base, which I return to the pot and repeat with the second half.

Step 6: Stir in Milk, Yogurt, and Finish

With the heat on low, I whisk in the milk and the room-temperature Greek yogurt (or sour cream if that’s your pick). Then the caramelized sliced mushrooms go back in to warm through. Finally, I splash in balsamic vinegar and lemon juice for brightness, adjust salt to taste, and garnish with fresh parsley or chives before serving.

Top Tip

I’ve made mushroom soups plenty of times but learned these little tips really make a difference between an okay soup and an unforgettable one.

Caramelize Those Mushrooms: Patience here is everything — letting sliced mushrooms brown undisturbed develops that unbeatable deep flavor.
Gradual Pureeing: Don’t rush blending; do it in small batches with the lid vented so hot soup doesn’t explode out of the blender.
Use Room-Temp Dairy: Adding yogurt or sour cream straight from the fridge can cause curdling, so let it sit out for a bit before stirring in.
Finish with Acid: A splash of balsamic vinegar and lemon juice brightens the soup and balances the richness perfectly.

How to Serve Creamy Mushroom Soup Recipe

Creamy Mushroom Soup - Serving Suggestion

Garnishes

I usually top this soup with a handful of fresh chopped parsley or snipped chives—they add freshness and a little color pop. Sometimes I drizzle a swirl of good quality olive oil or a little extra Greek yogurt if I’m feeling indulgent.

Side Dishes

This soup pairs wonderfully with crusty bread or homemade garlic toast. A simple green salad with vinaigrette balances the richness, and I often serve it alongside warm, cheesy crostinis for guests.

Creative Ways to Present

For special occasions, I love serving this soup in small ramekins or mini hollowed-out bread bowls. Garnishing with a mushroom sauté or crispy shallots adds texture and makes it feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 3 days. I recommend reheating it gently on the stove over low heat to avoid breaking the creaminess.

Freezing

I’ve frozen this soup successfully, but I skip adding the yogurt until after thawing and reheating to keep the texture fresh. Freeze in portion-sized containers and thaw overnight in the fridge.

Reheating

When reheating, stir occasionally over low heat and add a splash of milk or broth if it feels too thick. Avoid microwaving to preserve that silky, creamy texture.

Frequently Asked Questions:

Can I make this Creamy Mushroom Soup Recipe vegetarian?

Absolutely! To keep things vegetarian, simply substitute the beef bouillon base and chicken broth with vegetable broth and use vegetarian Worcestershire sauce or omit it. The soup will still taste rich and satisfying.

What mushrooms work best for this soup?

Cremini mushrooms are my go-to as they offer great flavor and texture. However, you can mix in shiitake, button, portobello, or oyster mushrooms for an even deeper mushroom profile.

How do I avoid a grainy or curdled soup?

Make sure to add the dairy (Greek yogurt or sour cream) at room temperature and stir gently on low heat to avoid curdling. Also, blend the soup well for smoothness, and don’t boil after adding dairy.

Can I make this Creamy Mushroom Soup Recipe ahead of time?

Yes! This soup actually tastes even better the next day. Store it in the fridge for up to 3 days or freeze in portions. Just reheat gently, and add fresh dairy once warm if freezing was involved.

Final Thoughts

This Creamy Mushroom Soup Recipe has become a go-to comfort food for me, especially on chilly days when I want something both cozy and elegant. I love sharing it with friends because it feels special but never complicated. I can’t wait for you to try it yourself—you’ll enjoy the rich flavors and smooth textures as much as I do!