There’s something incredibly comforting about a bowl of velvety soup on a chilly day. This Creamy Mushroom Soup Recipe is one I turn to when I want a rich, earthy flavor that feels like a warm hug. It’s full of deep mushroom taste without being too heavy, and the creamy texture just takes it to another level.

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 recipe has honestly become a staple in my kitchen for its simple ingredients that somehow come together to create an ultra-satisfying experience. It’s one of those dishes that feels fancy enough for guests but easy enough for a cozy weeknight.

Deep, layered flavors: The combination of caramelized and sautéed mushrooms along with herbs gives the soup a rich, complex taste.
Velvety texture: Blending part of the soup smooths it out perfectly, balancing creaminess without heaviness.
Easy to personalize: You can tweak it with different herbs, creams, or add a splash of wine to make it your own.
Comfort food done right: It’s cozy, nourishing, and satisfying—ideal for fall, winter, or whenever you need a little extra warmth.

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 in this Creamy Mushroom Soup Recipe plays a role in building the flavor and texture. From the umami punch of cremini mushrooms to the gentle sweetness of carrots, these elements harmonize beautifully. When shopping, it’s worth finding fresh, firm mushrooms and good-quality broth to get the best result.

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: They bring that earthy umami and hold texture well with a meaty bite when sliced thin.
Carrots, celery, onion, and garlic: Classic mirepoix adds subtle sweetness and complexity.
Unsalted butter and olive oil: A rich fat combo that caramelizes mushrooms perfectly without burning.
Worcestershire sauce: Adds a sneaky depth of savory tang to enhance mushroom flavor.
Fresh thyme: Its minty, floral aroma lifts the dish without overpowering.
Spices (paprika, dill, oregano, pepper, red pepper flakes): These give a gentle warmth and herbaceous balance.
Flour: Helps thicken the soup naturally into that creamy consistency.
Beef bouillon and chicken broth: Together they build a savory base with layers of meaty richness.
Milk and Greek yogurt/sour cream: Add creaminess and a slight tang that cuts the richness beautifully.
Balsamic vinegar and lemon juice: A splash brightens all those deep flavors at the end.
Fresh parsley or chives: For a fresh, grassy garnish that adds color and a little zing.

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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 love experimenting with this soup depending on the season or mood. You can easily swap Greek yogurt for sour cream to get a tangier kick, or try coconut milk for a dairy-free twist that still feels rich and creamy.

Variation: Once, I added a splash of white wine to the mushrooms as they caramelized, which gave the soup a lovely, subtle acidity that balanced the creaminess beautifully.
Vegan twist: Replace butter with vegan margarine and use vegetable broth instead of chicken broth, then swap yogurt for coconut cream for a luscious dairy-free option.
Extra umami: Adding a handful of dried porcini mushrooms soaked in hot water and blended in adds earthiness that's incredible.

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

Step 1: Prep Mushrooms and Mirepoix

Start by slicing about a third of your mushrooms thinly—this part will give some great texture and caramelization later. Chop the rest roughly because these will be blended into the soup. For the mirepoix, toss your carrots, celery, onion, and garlic into a food processor and pulse until rough chunks form. Don’t worry about uniformity here since everything gets pureed eventually. If you don’t have a processor, no sweat—just chop by hand as best you can.

Step 2: Caramelize the Sliced Mushrooms

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large heavy pot over medium-high heat. Add the sliced mushrooms in an even layer, letting them cook without stirring until they develop a deep golden crust—this can take a few minutes. Flip and brown the other side. Once caramelized, stir in Worcestershire sauce and some salt, then transfer these mushrooms to a bowl. Don’t clean the pot yet because you’ll use it again soon.

Step 3: Sauté Chopped Mushrooms and Mirepoix

Lower the heat to medium, add remaining butter and olive oil, then toss in the chopped mushrooms along with your carrot-celery-onion mixture. Cook this together for about 10 minutes, stirring occasionally, until everything softens but the mushrooms won’t brown like they did sliced. This step builds the base flavor and sweetness from the vegetables.

Step 4: Make the Roux and Build the Broth

Sprinkle the flour over the softened veggies and mushrooms and stir it in, cooking for about a minute to get that raw flour taste out. Add in your dried herbs, spices, and beef bouillon, then pour in the chicken broth. Use your spoon to scrape any browned bits from the bottom of the pot—that's pure gold flavor. Bring the soup to a boil, then lower to a gentle simmer. Leave it uncovered and let it bubble away for 15 minutes, stirring now and then.

Step 5: Blend Half the Soup Smooth

Carefully ladle about half the soup into a blender—not more than one-third full. This keeps things from overflowing and making a mess. Leave the blender lid slightly open covered with a towel to let steam escape as you puree to a silky smooth texture. Repeat with the other half. This blended mix gives your soup that signature creamy body without adding cream yet.

Step 6: Finish with Creaminess and Flavor

Stir the blended soup back into the pot and add your milk and room-temperature Greek yogurt or sour cream, mixing gently until smooth. Toss the caramelized mushroom slices back in and warm everything through but don’t let it boil again; you want to keep that cream from curdling. Finally, brighten things with a splash of balsamic vinegar and lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives and serve immediately.

Top Tip

Over the years of making this creamy mushroom soup recipe, I’ve learned a few simple tricks that make all the difference between “just good” and “incredible.” Here’s what I swear by:

Caramelize Properly: Let the mushrooms sit undisturbed when caramelizing so they develop that gorgeous deep golden crust that really boosts flavor.
Don’t Rush the Mirepoix: Slow sautéing the veggies with chopped mushrooms softens sugars and lends a natural sweetness that balances earthiness.
Blend in Batches: I learned from a near-explosion in the kitchen that filling blenders too full with hot soup is a no-go—always blend in small batches with vented lids.
Temper the Yogurt: Let your yogurt or sour cream come to room temperature before adding to avoid curdling and keep a silky texture.

How to Serve Creamy Mushroom Soup Recipe

Creamy Mushroom Soup - Serving Suggestion

Garnishes

I often sprinkle fresh parsley or thinly sliced chives right on top to add a pop of color and fresh herbal notes. Sometimes I drizzle a tiny bit of good-quality olive oil or swirl in a spoonful of sour cream for extra decadence. A few crunchy croutons on the side never hurt either.

Side Dishes

This soup pairs beautifully with a warm crusty bread like sourdough or a baguette for dipping. I also love serving it alongside a crisp green salad or roasted veggies for a full meal that feels elegant yet comforting.

Creative Ways to Present

For special occasions, I like serving this soup in mini bread bowls or elegant white porcelain cups with a garnish of microgreens and a small grating of fresh black pepper on top. It makes the experience feel elevated and festive yet still warm and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, making leftovers sometimes even better! Just give it a good stir before reheating.

Freezing

Freezing is totally doable with this soup—just leave out the yogurt or sour cream when freezing and add it fresh when reheating. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring often to prevent sticking and keep the texture creamy. Avoid boiling once dairy is added to prevent curdling. Adding a splash of broth or milk can help loosen it if it’s thickened too much.

Frequently Asked Questions:

Can I use other types of mushrooms in this soup?

Absolutely! You can substitute cremini mushrooms with button mushrooms, shiitake, or even a wild mushroom mix for more complexity. Just adjust the cooking time if needed, as some mushrooms release more water.

Is this soup suitable for vegetarians?

This version uses beef bouillon and chicken broth, but you can easily swap those for vegetable broth and a vegetarian bouillon to make it friendly for vegetarians without losing flavor.

Can I make this soup dairy-free?

Yes! Use coconut milk or another plant-based milk instead of dairy milk, replace butter with vegan margarine or olive oil, and omit the Greek yogurt or sour cream or replace with a dairy-free alternative like coconut yogurt.

How thick should the soup be?

The soup should be creamy but pourable—not too thick that it feels like gravy, but not watery. The roux and blending create a velvety texture that coats your spoon nicely. You can adjust thickness by adding more broth or letting it simmer longer.

Final Thoughts

This Creamy Mushroom Soup Recipe feels like a little escape—a cozy, flavorful break when life gets busy or the weather turns cold. I hope you enjoy making it as much as I do, and that it becomes one of those cherished recipes you reach for again and again. It’s comforting, forgiving, and genuinely delicious—just the kind of soup that welcomes you home.