Creamy Mushroom Soup – WellPlated.com (2024)

Creamy Mushroom Soup is earthy, complex, and a love song to any mushroom fan! This homemade version uses simple ingredients, lots of meaty, earthy mushrooms, and no canned soups or heavy cream.

Why You’ll Love This Cream of Mushroom Soup Recipe

• Velvety, Creamy, and Rich. Even if Grilled Portobello Mushrooms or Sautéed Mushrooms are not your favorite, I bet this dreamy mushroom soup will be a success. It’s creaminess is divine.
• Earthy and Savory. This creamy of mushroom soup recipe uses flavor makers like balsamic vinegar, soy sauce, and fresh herbs to create satisfying complexity (I use similar tricks in my Vegan Mushroom Stroganoff).
• It’s Easy to Make. As with my Sausage Stuffed Mushrooms, this soup sits at the intersection of simple and sophisticated. This simple mushroom soup is elegant enough for a special occasion (hello, beautiful presentation!), but it’s also nutritious enough for weekday lunches and dinners.

How to Make Mushroom Soup

The Ingredients

• Mushrooms. Cremini (baby bella) mushrooms are rich in flavor, making them the perfect choice for this mushroom soup. Plus, mushrooms are rich in vitamins and antioxidants.
• Dried Thyme. Adds earthy, herby flavor.
• Flour. A little white whole wheat flour helps thicken the soup.
• White Wine. Dry white wine elevates all the ingredients in the soup, creating deep flavor. If you prefer to make mushroom soup without wine, simply sub additional chicken or vegetable broth.
• Broth. You can use either vegetable broth or chicken broth here.
• Evaporated Milk. Making mushroom soup with milk (evaporated milk to be exact) adds richness and creaminess, without the need for cream.
• Greek Yogurt or Sour Cream. Helps create the luscious, velvety soup texture. It also adds a delightful tanginess.
• Balsamic Vinegar. Gives the soup depth of flavor and complexity.
• Soy Sauce. For delicious umami goodness.
• Fresh Parsley. Do not skip this addition! It’s the bow on this exquisite mushroom soup present (and what’s a present without a bow?).

The Directions

1. Sauté Part of the Mushrooms. Cook with olive oil and salt. Set aside.

2. Sauté the Remaining Mushrooms. Cook them with onion, thyme, pepper, and salt. Add the garlic.
3. Stir in the Flour and Wine. Let simmer, stirring constantly. Stir in part of the broth and evaporated milk.

4. Bring to a Boil. Let it thicken, then puree.

5. Add the Remaining Ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. DIG IN!

Storage Tips

• To Store. Refrigerate soup in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve With Mushroom Soup

• Bread. This soup pairs fabulously with Homemade Dinner Rolls or a crusty baguette from a local bakery.
• Salad. Arugula Salad, Shaved Brussels Sprouts Salad, or Winter Salad would be tasty with creamy mushroom soup.
• Sandwich. A Steak Sandwich would be excellent. Classics like BLT and Air Fryer Grilled Cheese are also delicious options.
• Vegetables. Lean into a veggie-filled meal by pairing this soup with Oven Roasted Vegetables or Sauteed Brussels Sprouts. A side of Air Fryer French Fries would never be wrong either!

Recommended Tools to Make this Recipe

• Dutch Oven. My go-to tool for making soups.
• Immersion Blender. A kitchen appliance I can’t live without.
• Ladle. I love to use a ladle for serving soups.

Recipe Tips and Tricks

• Choose the Right Mushrooms. You can use a mix of mushroom types if you prefer, such as oyster or other wild mushrooms. Do NOT use white button mushrooms, however. They lack the flavor needed to make this soup taste delicious.
• Know How to Wash Your Mushrooms. When washing your mushrooms for this soup, do not rinse them heavily with water. If they’re soggy, they won’t brown properly. Wipe each mushroom clean with a damp towel to remove any dirt or debris.
• Use Full-Fat Yogurt. While I’m all for a healthy swap, you need the full-fat yogurt for this recipe. Its rich flavor helps allow us to make this easy mushroom soup without cream. Low-fat or fat-free yogurt is also more likely to curdle.