There’s something incredibly comforting about a bowl of soup that feels like a gentle hug from the inside out. This Creamy Mushroom Soup Recipe is downright silky, loaded with earthy cremini mushrooms, and perfectly seasoned. It’s the kind of soup that warms your soul and is surprisingly easy to make at home.

The image shows a creamy light brown sauce base with a smooth texture filling the frame. On top of this sauce, there are several dark brown, caramelized mushroom slices scattered around, some partially submerged in the sauce. Bright green chopped herbs, likely parsley or chives, are sprinkled evenly over both the sauce and mushrooms, adding a fresh contrast in color. A shiny silver spoon dips into the sauce from the lower right side, lifting a portion that includes multiple mushroom slices and herbs. The whole dish sits on a white marbled surface, enhancing the warm colors of the food. 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 always return to this Creamy Mushroom Soup Recipe when I want something both elegant and cozy. The depth of flavor you get from caramelizing mushrooms combined with a creamy, tangy finish blows canned soup out of the water every time.

Deep, rich flavor: Caramelizing the mushrooms first adds that stunning roasted, almost meaty taste.
Texture perfection: The blend of pureed veggies and whole sliced mushrooms makes every spoonful interesting and lovely.
Simple ingredients: It uses easy-to-find basics but comes out tasting like you spent hours on it.
Versatile and customizable: You can adjust creaminess, add herbs, or make it vegan-friendly with a couple tweaks.

The image shows a bowl with three main layers: the first layer is a smooth, creamy light brown soup filling the bowl, the second layer is dark, cooked mushroom slices scattered on top, and the third layer is a sprinkling of bright green chopped herbs spread evenly over the mushrooms and soup. A gold spoon rests inside the bowl, partially submerged in the soup near the top edge. The bowl sits on a white marbled surface with some scattered herbs and a white cloth with light brown stripes near the bottom of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This soup leans on a wonderful blend of fresh mushrooms and classic aromatics to build base flavor, with a handful of spices and a touch of tang to brighten things. Each ingredient plays a role, so don’t skip the Worcestershire or balsamic – they add surprising layers of umami and balance.

Flat lay of fresh whole cremini mushrooms both sliced and whole, vibrant medium orange carrots roughly chopped, bright green celery stalks chopped, a small yellow onion with papery skin intact, whole uncracked garlic cloves, a few small sprigs of fresh thyme leaves, dried paprika and dried dill spices carefully arranged as small piles, cracked black pepper and dried oregano seasoning in tiny white ceramic bowls, a pinch of red pepper flakes, a small mound of white all-purpose flour, granulated beef bouillon powder in a white bowl, a small white bowl of low-sodium chicken broth, a small white bowl of milk, a small white bowl with creamy Greek yogurt, a small white bowl of glossy olive oil, chunks of unsalted butter on a white plate, a small white bowl holding dark balsamic vinegar, a small white bowl with fresh lemon juice, fresh sprigs of bright green parsley and chives arranged simply on the side, 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: They have a denser, earthier flavor than white mushrooms, which brings that rich mushroom character.
Carrots, celery, onions (Mirepoix): These veggies add natural sweetness and depth, softening into the soup during cooking.
Garlic: A little sharpness and aromatic lift that complements the mushrooms beautifully.
Unsalted butter & olive oil: Butter gives richness while olive oil helps with the sauté, melding flavors perfectly.
Worcestershire sauce: Adds a secret punch of savory, enhancing the mushroom’s umami.
Fresh thyme: Its subtle herbal taste pairs perfectly with mushrooms.
Spices (paprika, dried dill, oregano, red pepper flakes, pepper): These create warmth and complexity without overpowering.
Flour: Used to thicken the soup into a creamy texture.
Beef bouillon base: Even a little adds meaty richness without the need for lots of stock.
Low-sodium chicken broth: The soup’s liquid base; low sodium lets you control the salt level better.
Milk & Greek yogurt or sour cream: Give that creamy, tangy finish that makes the soup feel indulgent.
Balsamic vinegar & lemon juice: Brighten and balance all those deep flavors at the end.
Fresh parsley or chives (optional): Adds freshness and a pop of color at serving.

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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

One of the best parts of this Creamy Mushroom Soup Recipe is how easily you can tweak it to make it your own. Personally, I sometimes swap out chicken broth for vegetable broth, especially when I want a vegetarian version, and it works like a charm.

Going vegan: Replace butter with coconut oil or vegan butter, use vegetable broth, and swap yogurt/sour cream for coconut cream or cashew cream. It’s delicious, trust me!
Make it spicy: Increase red pepper flakes slightly or add a dash of smoked paprika for a smoky kick that’s fantastic on chilly nights.
Extra herbs: Experiment with rosemary or sage instead of thyme for an earthier twist. Just add these early with the mirepoix.
Thickness tweaks: If you like it thicker, add a bit more flour during the roux stage. For a thinner soup, reduce flour or add more broth.

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

Step 1: Chop and prep your ingredients

Start by slicing about a third of your mushrooms thinly — these will caramelize and add texture later. Roughly chop the rest along with carrots, celery, onion, and garlic. I love using a food processor for this part because it saves time, but if you don’t have one, no worries — chopping by hand works fine.

Step 2: Caramelize those sliced mushrooms

Heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat in a large heavy pot or Dutch oven. Add your sliced mushrooms and let them cook undisturbed in an even layer until they turn a deep golden brown — about 5 minutes per side. That color is pure flavor gold. Once browned, add Worcestershire sauce and a pinch of salt, then transfer to a bowl. Don’t wipe out the pot; you’ll need those browned bits for the next step.

Step 3: Sauté the chopped veggies and mushrooms together

Lower the heat to medium and melt the remaining butter and olive oil. Toss in the chopped mushrooms and your rough-chopped mirepoix (carrots, celery, onion, garlic). Cook for around 10 minutes, stirring often, until the veggies are soft but not browned. This gentle cooking brings out their sweetness and melds flavors perfectly.

Step 4: Build your soup base with a roux and broth

Sprinkle flour over the cooked veggies and stir well to coat everything. Cook for about 1 minute to avoid any raw flour taste. Then stir in the beef bouillon base and chicken broth, scraping up any tasty browned bits from the pot’s bottom — that’s where the magic is! Bring this mixture to a boil, then reduce heat to a gentle simmer for about 15 minutes, uncovered. Keep an eye on it and stir occasionally.

Step 5: Blend half the soup till smooth

Carefully ladle half the soup (both veggies and liquid) into a blender in batches. Don’t overfill — only about a third full — since hot soup expands when blended and can splatter dangerously. To avoid a mess or burns, leave the blender lid vent open a little and cover the top with a folded kitchen towel.

Blend until you have a lovely smooth base, then pour it back into the pot. This method gives you a velvety texture with bits of mushroom for interest.

Step 6: Add milk, sour cream, and return sliced mushrooms

Stir in the milk and mix until fully combined. Then add the room-temperature Greek yogurt or sour cream — this adds a slight tang and extra creaminess. Finally, add the caramelized mushrooms you set aside earlier. Warm everything together gently on low heat for about 5 minutes so flavors meld without curdling the dairy.

Step 7: Brighten and season to finish

Right before serving, stir in balsamic vinegar and lemon juice for a fresh pop of brightness that cuts through the richness. Taste and adjust salt and pepper as needed. Garnish with fresh parsley or chives if you like — it adds a lovely fresh note and pretty color.

Top Tip

Over the years, I learned these tips make a huge difference to this Creamy Mushroom Soup Recipe—helping you get rich flavor and smooth texture every time.

Don’t skip caramelizing the mushrooms: Taking the time to get them golden adds unbeatable depth you just can’t cheat on.
Chop and blend in batches carefully: Too much hot liquid in the blender can cause splattering and burns—safety first!
Room temp sour cream/yogurt: Adding cold dairy directly can curdle; letting it rest out of the fridge avoids that pesky problem.
Use low-sodium broth: Gives you full control over saltiness, so your soup won’t end up too salty once you add the bouillon and Worcestershire.

How to Serve Creamy Mushroom Soup Recipe

creamy mushroom soup - Serving Suggestion

Garnishes

I usually top my bowls with freshly chopped parsley or chives – they bring a springy green freshness that cuts the creaminess nicely. Sometimes I drizzle a little extra olive oil or a swirl of sour cream on top for an elegant finish.

Side Dishes

This soup pairs beautifully with crusty bread or homemade garlic bread to sop up every last drop. I love serving it with a side salad of mixed greens and a simple vinaigrette for a complete, satisfying meal.

Creative Ways to Present

For special occasions, I sometimes serve this soup in mini pumpkin bowls or hollowed-out round bread loaves – it’s eye-catching and adds a touch of rustic charm. You can also garnish with sautéed mushrooms and a sprinkle of toasted pine nuts for extra texture and wow factor.

Make Ahead and Storage

Storing Leftovers

I pour leftover soup into airtight containers and keep it refrigerated for up to 3 days. Before storing, let it cool slightly to prevent condensation, which can dilute flavors when reheated. It reheats wonderfully — sometimes even better the next day after flavors have melded.

Freezing

This soup freezes well, but note that the dairy will separate slightly on thawing. To freeze, cool completely and store in freezer-safe containers, leaving some room at the top. When thawing, reheat gently and whisk to recombine creaminess.

Reheating

Reheat on the stovetop over low heat, stirring frequently. I add a splash of milk or broth if it feels too thick, and whisk briskly to bring it back to that silky texture. Avoid boiling as it can break the dairy and change the mouthfeel.

Frequently Asked Questions:

Can I make this Creamy Mushroom Soup Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken the soup. Just add it gradually and stir to avoid lumps.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, try a splash of soy sauce or tamari with a touch of vinegar to mimic the savory, tangy boost it provides. It helps maintain the umami depth.

Can I use other mushroom varieties?

For sure! While cremini mushrooms have a rich flavor, you can mix in shiitake, oyster, or button mushrooms for different textures and tastes. Just adjust cooking time slightly as needed.

How do I prevent the dairy from curdling?

To prevent curdling, always add your sour cream or yogurt at room temperature and stir gently over low heat. Avoid boiling the soup after adding dairy, as high heat can cause separation.

Final Thoughts

This Creamy Mushroom Soup Recipe holds a special place in my kitchen rotation because it’s fuss-free yet impressive. It’s perfect for when you want to serve something cozy but still sophisticated enough to share with guests. Give it a try—in no time, you’ll have a bowl of comforting, flavorful soup that feels like a little luxury on a chilly day. Trust me, once you get that caramelized mushroom flavor dialed in, this will become a go-to recipe you return to over and over.