Description

This rich and creamy Best Mushroom Soup recipe features a blend of cremini mushrooms, mirepoix vegetables, and a smooth roux base. Caramelized sliced mushrooms add deep flavor and texture, while a mixture of Greek yogurt and milk creates a velvety finish. Enhanced with fresh thyme and a touch of balsamic vinegar and lemon juice, this comforting soup is perfect for a cozy meal.

Ingredients

Scale

Main Ingredients

1½ lbs. cremini mushrooms, divided
3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 small yellow onion, roughly chopped
4 cloves garlic, peeled
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves, minced (or heaping ½ teaspoon dried)
1 teaspoon paprika
1 teaspoon dried dill
½ teaspoon pepper
½ teaspoon dried oregano
1/8 teaspoon red pepper flakes
¼ cup flour
2 teaspoons beef bouillon base, granulated or crushed cubes
4 cups low-sodium chicken broth

Add Later

1 cup milk
½ cup Greek yogurt or sour cream
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
Fresh parsley or chives for garnish (optional)

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Instructions

Prep: Measure ½ cup of sour cream or Greek yogurt and let it rest at room temperature. Slice ⅓ of the mushrooms (about 8 oz.) into 1/8 to 1/4-inch thick slices. Chop the remaining 1 pound of mushrooms roughly.
Chop Mirepoix: Add carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If unavailable, chop finely by hand.
Caramelize Mushrooms: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the sliced mushrooms and stir to coat them. Arrange in an even layer without crowding. Allow mushrooms to cook undisturbed until the undersides turn deeply golden brown, then flip and repeat. Stir in Worcestershire sauce and salt to taste. Transfer mushrooms to a bowl and do not clean the pot.
Sauté Mushrooms and Mirepoix: Reduce heat to medium. Melt remaining 2 tablespoons butter and 1 tablespoon olive oil in the Dutch oven. Add chopped mushrooms and the vegetable mixture. Sauté for about 10 minutes until vegetables are tender but mushrooms do not brown.
Cook Roux: Sprinkle flour and spices (paprika, dried dill, pepper, oregano, red pepper flakes) over the sautéed vegetables and cook for 1 minute to form a roux. Stir in beef bouillon base and chicken broth, scraping up any browned bits from the bottom.
Simmer: Bring the soup to a boil, then reduce heat to a gentle simmer uncovered for 15 minutes, stirring occasionally.
Puree: Remove half of the soup in two batches to a blender. Only fill the blender to one-third capacity to avoid overflow. Blend until very smooth, venting the lid to prevent pressure buildup. Pour pureed soup back into the pot.
Add Milk and Dairy: Stir in milk and then the sour cream or yogurt until fully combined and smooth. Add the sliced mushrooms from earlier and cook over low heat for about 5 minutes until warmed through.
Finishing Touches: Stir in balsamic vinegar, lemon juice, and salt to taste. Garnish with fresh parsley or chives if desired. Serve immediately and enjoy.

Notes

Letting the sour cream or Greek yogurt come to room temperature before adding prevents curdling in the soup.
Caramelizing the sliced mushrooms separately adds a deeper, nutty flavor and pleasant texture.
If you don’t have beef bouillon, you can substitute with vegetable bouillon for a lighter flavor.
For a vegan version, substitute butter with vegan margarine, chicken broth with vegetable broth, and omit sour cream or use a plant-based alternative.
Use a vented lid or towel over the blender lid when pureeing hot soup to avoid steam buildup and splattering.
The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 4 g
Sodium: 400 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 25 mg