There’s just something incredibly comforting about a rich, velvety soup that warms you from the inside out. This Creamy Mushroom Soup Recipe brings together earthy mushrooms and a silky texture that makes every spoonful feel like a cozy hug. I love how it’s both simple and special enough to impress any guest or treat yourself on a chilly day.

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 made this creamy mushroom soup more times than I can count, and it never fails to wow. The secret lies in layering the flavors—caramelized sliced mushrooms for that deep umami hit, plus a perfect blend of herbs and a touch of tang that keeps it fresh. Plus, it’s surprisingly easy to make!

Layered Mushroom Flavor: Caramelizing the sliced mushrooms first adds that irresistible, rich depth you just can’t get from plain cooking.
Perfectly Creamy Texture: Creamy yet light, thanks to the combo of milk and Greek yogurt (or sour cream) that brightens the soup up.
Herbal & Tangy Balance: Fresh thyme, a splash of lemon juice, and balsamic vinegar add brightness and complexity, keeping the soup lively.
Simple, Homestyle Ingredients: Nothing fancy here—just pantry staples and fresh veggies that come together magic-style in a pot.

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

Each ingredient in this Creamy Mushroom Soup Recipe brings something essential to the table. The cremini mushrooms give that robust, meaty flavor while the carrots, celery, and onion build a flavor-packed foundation. Using a touch of Worcestershire sauce and fresh herbs gives it a gourmet restaurant feel without the fuss.

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 deeper flavor than white mushrooms and caramelize beautifully, bringing lots of umami.
Carrots: Add subtle sweetness and body to the soup’s base.
Celery: Gives an aromatic backbone and a gentle crunch that softens during cooking.
Yellow Onion: For that savory depth and subtle sweetness when sautéed.
Garlic: The aroma here is everything—make sure it’s fresh and peeled for the best flavor.
Unsalted Butter & Olive Oil: Combination helps both browning and flavor richness without burning.
Worcestershire Sauce: A secret boost of savory complexity that amps mushroom flavor.
Fresh Thyme (or Dried): The herbiness is subtle but essential to cut through the creaminess.
Flour: Creates a roux that thickens the soup to just the right consistency.
Beef Bouillon: Adds a punch of meaty depth without overpowering.
Low-Sodium Chicken Broth: Balances the creaminess and helps blend everything smoothly.
Milk: Keeps it creamy but light—feel free to use whole or 2%.
Greek Yogurt or Sour Cream: Gives tang and additional creaminess, plus a beautiful silky finish.
Balsamic Vinegar & Lemon Juice: These brighten and balance the rich mushroom flavor.
Fresh Parsley or Chives: For that fresh herbal note and pretty garnish.

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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 like to keep this soup flexible—once you have the base, it’s easy to tweak according to your mood or pantry. Sometimes I swap Greek yogurt for sour cream for tangier depth, or add a pinch more red pepper flakes when I want a little heat. You can even try it vegetarian by substituting vegetable broth and skipping the beef bouillon.

Variation: Adding a splash of sherry or white wine right after deglazing the mushrooms adds a beautiful richness that I’ve grown to love for special dinners.
Dairy-Free Option: Use coconut milk or oat milk and skip the sour cream for a creamy vegan spin.
Seasonal Twist: Stir in sautéed wild mushrooms or chanterelles when you find them for extra luxury.

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

Step 1: Prep and Chop for the Perfect Base

Start by slicing about a third of your cremini mushrooms thinly—aim for ⅛ to ¼ inch thick. These will caramelize beautifully later for that rich flavor. Chop the rest more coarsely to blend into the soup. Next, grab your carrots, celery, onion, and garlic and pulse them roughly in the food processor or chop by hand. This combo, called mirepoix, forms the soul of your soup’s flavor.

Step 2: Caramelize the Sliced Mushrooms

This is where the magic happens. Heat the butter and olive oil in a large pot over medium-high heat, then add the sliced mushrooms. Don’t stir too often—let them sit undisturbed so they get that beautiful golden crust on the bottom. Flip and repeat. Once you see a deep caramel color, add Worcestershire sauce and a pinch of salt, stir, then set these aside. Doing this step builds an incredible umami foundation.

Step 3: Sauté Mushrooms and Mirepoix Together

Lower the heat to medium and melt the remaining butter with olive oil. Add the chopped mushrooms and the veggie mix, then sauté for 10 minutes or longer until the vegetables are soft but not browned. This step softens and blends the flavors without losing the fresh notes.

Step 4: Build the Soup Base with Roux and Broth

Sprinkle the flour and spices over your veggies and stir for about a minute to cook out the raw flour taste. Then add the beef bouillon and chicken broth while scraping the bottom of the pot to capture all those browned bits. Bring to a boil, then gently simmer uncovered for 15 minutes, stirring now and then. This simmers tastes into every bite.

Step 5: Blend to Silky Perfection

Carefully ladle half of the soup into your blender—don’t fill more than a third at a time to avoid splashing or explosions from hot steam. Blend until super smooth, then return it to the pot and repeat with the rest. Leaving the soup partially chunky and partially smooth creates a lovely texture that feels homemade.

Step 6: Finish with Creaminess and Brightness

Stir in the milk, then whisk in the room-temperature Greek yogurt (or sour cream) until silky and smooth. Finally, add the caramelized sliced mushrooms back in and warm gently for about 5 minutes. Finish with balsamic vinegar, lemon juice, and salt to taste. These final touches punch up the flavor and balance the cream.

Top Tip

Over the years, I’ve learned these little tips really elevate the soup and make it easier to nail every time:

Mushroom Caramelizing Patience: Resist stirring too often when browning mushrooms—this patience rewards you with deep flavor and color.
Blender Safety: Always keep the blender lid slightly loose with a towel covering it when blending hot liquids to avoid accidents.
Room Temperature Dairy: Let your sour cream or Greek yogurt come to room temp before adding—this helps it blend smoothly without curdling.
Season as You Go: Taste and salt incrementally to avoid over-seasoning; your broth and Worcestershire add some salt already.

How to Serve Creamy Mushroom Soup Recipe

Creamy Mushroom Soup - Serving Suggestion

Garnishes

I love topping my soup with freshly chopped parsley or chives—they add a bright pop of color and freshness that compliments the richness perfectly. A drizzle of olive oil or a sprinkle of cracked black pepper never hurts either!

Side Dishes

For sides, crusty artisan bread or a grilled cheese sandwich pairs like a dream. Sometimes I roast some garlic-rubbed baguette slices or bake a few cheesy crostini to dip right into the soup. It turns a simple lunch into a satisfying meal.

Creative Ways to Present

For a dinner party, I sometimes serve this soup in small ramekins topped with a few sautéed wild mushrooms and a sprig of thyme. It looks rustic and elegant—your guests will think you spent hours fussing over it, when really it’s your favorite go-to.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps perfectly for about 3-4 days. It actually tastes even better the next day when the flavors have melded. Just warm it gently on the stove so it doesn’t scorch.

Freezing

I’ve frozen this soup successfully multiple times. Cool completely, then portion it in freezer-safe containers. When you thaw, it might separate a bit but a quick whisk or stir while reheating brings it back together beautifully.

Reheating

Reheat on low heat, stirring often to prevent sticking and to keep the creamy texture smooth. Avoid boiling after adding dairy ingredients to prevent curdling, and add a splash of broth or milk if it thickens too much.

Frequently Asked Questions:

Can I use other types of mushrooms for this soup?

Absolutely! While cremini mushrooms offer a rich flavor, you can substitute with button mushrooms, shiitake, portobello, or wild mushrooms for different taste profiles and textures. Just adjust cooking times slightly as wild mushrooms can be more delicate.

How do I prevent the soup from curdling when adding dairy?

The key is to let your sour cream or Greek yogurt come to room temperature before adding it to the hot soup. Also, avoid boiling the soup once the dairy is mixed in; gentle warming with stirring maintains a creamy texture without separation.

Can I make this soup vegetarian or vegan?

You can easily make a vegetarian version by using vegetable broth and omitting the beef bouillon. For a vegan option, also substitute the milk and sour cream with plant-based alternatives like oat milk and coconut yogurt.

What’s the best way to reheat leftover creamy mushroom soup?

Heat leftovers gently over low heat, stirring frequently to avoid scorching. Do not bring the soup to a boil after adding dairy, as this can cause curdling. If the soup is too thick, stir in a little broth or milk while reheating.

Final Thoughts

This Creamy Mushroom Soup Recipe has been one of my absolute favorites to both make and share. It’s a humble dish turned luxurious with just a few simple steps, the kind that feels like a warm kitchen hug on a busy day. Once you try it, I bet it’ll become your go-to for comfort food too—give it a shot and enjoy every spoonful.