Homemade Cream of Mushroom Soup

This zero-heavy cream Mushroom Soup is SO velvety, smooth, and creamy, thickened by its puree and yogurt, for a nourishing, satisfying meal or sauce that reheats beautifully. It delivers double the mushroom flavor with caramelized, buttery bites (no slimy mushrooms!) and pureed mushrooms, all brightened by a tapestry of spices, mirepoix, balsamic, and lemon juice for unparalleled flavor, warmth, and complexity. Follow along for tips, variations, step-by-step photos, and how to use this best mushroom soup recipe!

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top view of cream of mushroom soup in a bowl garnished with thyme and parsley

Why you’ll love this Mushroom Soup Recipe!

Double Mushroom Flavor: Part of the mushrooms are thinly sliced and caramelized, while the remaining mushrooms are chopped, sautéed, and pureed for comforting creaminess, depth, and intensity of flavor.
CARAMELIZED Mushrooms: I’m very picky about mushrooms. They must be prepared perfectly for me to like or tolerate them—no slimy, squishy, or bland mushrooms. To accomplish this, the sliced mushrooms are sautéed into caramelized, tender, buttery bits with crispy edges, then added back to the soup at the end so they remain perfectly textured.
Symphony of Rich, Deep Flavor: This soup combines golden mushrooms with aromatics, veggies, and a tapestry of spices, all brightened by splashes of balsamic and lemon juice. It’s an adept balance that complements the mushrooms without overpowering them for layers of savory, umami-richness that’s truly satisfying.
Easy Mirepoix Magic: Most Mushroom Soup recipes don’t include a mirepoix (onions, carrots, and celery), but this aromatic base creates a depth of unparalleled flavor, warmth, and complexity. Additionally, the mirepoix is quick and easy to make by chopping in your food processor because the soup will be pureed, so the texture doesn’t matter.
ZERO CREAM, Pureed Rich Creaminess: The chopped mushrooms and mirepoix are pureed to create a thick, rich texture and body, so zero heavy cream is required. Each spoonful is velvety and smooth, bolstered by milk and yogurt, striking the perfect balance between creamy and hearty.
Nutritious and Hearty: Loaded with fresh mushrooms, carrots, celery, and herbs, this soup is wholesome and filling, making it perfect for a cozy, nourishing meal.
Simple Yet Elegant: Despite its complex flavors, this recipe is easy to make and has a sophisticated touch, thanks to ingredients like fresh thyme, lemon juice, and parsley garnishes.
Reheats Like a Dream: Enjoy leftovers for lunch and dinner throughout the week.

up close of a ladle of mushroom soup recipe in a pot showing how creamy it is

Cream Of Mushroom Soup Recipe Ingredients

Let’s take a closer look at what you’ll need to make the Best Mushroom Soup recipe (measurements in the printable recipe card at the bottom of the post):

Mushrooms: Cremini mushrooms (baby bella mushrooms) are ideal for this soup because of their deep, earthy flavor, which provides a savory, umami-packed base, and their easy-to-caramelize texture. Fun fact! White/button, Baby bella/cremini and portobello mushrooms are all the same mushroom – just in different stages of the mushroom’s life cycle. They become richer and more flavorful as they grow and mature.
Mirepoix: An essential flavor base made from humble onions, celery, and carrots sautéed in oil and butter–mm mm! It is known as the holy trinity of cooking and provides a richness and depth of flavor that can’t be achieved any other way. No need to dice the veggies, simply roughly chop them to fit your food processor.
Garlic: I use four garlic cloves to really bring the flavor, but you can use less if you’re not a garlic lover.
Worcestershire Sauce: A flavor bomb packed into one bottle that deepens the intense umami flavor of the mushrooms. It boasts soy mingled with sourness from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
Chicken Broth: This provides a savory, rich flavor in ways vegetable broth can only dream of.
Beef Bouillon: This secret ingredient enhances the mushrooms and injects the soup with savory depth. You can use two teaspoons of either beef concentrate/base (like Zoup! Beef Bone Broth Culinary Concentrate), crushed bouillon cubes, or granulated bouillon.
Spices and Herbs: The rustic broth is seasoned with paprika, dried oregano, rubbed sage, dill, pepper, and red pepper flakes.
Fresh Thyme: Adds a subtle, earthy flavor with hints of mint and lemon. If you don’t have fresh thyme, use a heaping ½ teaspoon dried, added with the other spices.
All-purpose Flour: This helps thicken the soup by creating a roux. You may substitute gluten-free all-purpose flour or 2 tablespoons of cornstarch mixed with the chicken broth until smooth.
Milk: The soup is already thick and creamy thanks to pureeing the mushroom and vegetables, so you can use any kind of milk here, even skim.
Sour Cream or Greek Yogurt: This is optional but can be stirred in at the end of cooking for an oomph of velvety smoothness.
Finishing Touches: The Mushroom Soup begs for acidity to cut through the richness and enliven the ingredients. I liked a combination of balsamic and lemon juice to accomplish this, but you may use all of one or the other.

top view showing ingredients for mushroom soup: cremini mushrooms, chicken broth, onion, garlic, celery, carrots, spices, flour, balsamic, and lemon juice

How to make Homemade Mushroom Soup

Let’s take a closer look at how to make Mushroom Soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Prep the Mushrooms. Slice ⅓ of the mushrooms (8 oz.). Chop the remaining 2/3 (16 oz./1 pound).

showing how to make mushroom soup by chopping some of the mushrooms and slicing the rest

Step 2: Chop Mirepoix. Add the carrots, celery, onion, and garlic to the food processor and pulse until roughly chopped (they don’t need to look pretty—they will be pureed later). If you don’t have a food processor, chop by hand.

showing how to make mushroom soup by chopping onions, celery, carrots and garlic in the food processor

Step 3: Caramelize the Sliced Mushrooms. Add the sliced cremini mushrooms to sizzling oil and butter in a large Dutch oven. Stir to coat, then push them into an even layer. Cook undisturbed until they turn golden brown on the bottom, flip, and repeat. Add the Worcestershire and stir to combine. Transfer to a bowl; don’t wipe out the pot.

showing how to make how to make mushroom soup by caramelizing sliced mushrooms

Step 4: Sauté Vegetables. Add the chopped mushrooms and the onion/carrots/celery mixture. Sauté for 10 minutes until the vegetables are tender (these mushrooms will not brown).

showing how to make how to make mushroom soup by adding the vegetables to the pot and sautéing until the onions are tender

Step 5: Cook Roux. Add the flour and spices and cook for one minute. Add the beef base and chicken broth, stirring to scrape up the bits from the bottom of the pan.

showing how to make how to make mushroom soup by adding the flour and spices and cooking, then stirring in the chicken broth

Step 6: Simmer. Cover and bring to a boil, then reduce to a gentle simmer, uncovered, for 15 minutes, stirring occasionally.

showing how to make how to make mushroom soup by simmering the soup until reduced

Step 7: Puree. Working in two batches, remove half of the soup (vegetables and liquid) to a blender. Blend until very smooth, being careful to allow smoke escape, or the blender will explode.

showing how to make how to make mushroom soup by pureeing the soup in a blender until smooth

Step 8: Finishing Touches. Stir in the milk until combined, add the sour cream/yogurt until smooth, and add the mushrooms. Cook over low heat until warmed through, about 5 minutes. Stir in the balsamic vinegar, lemon juice, and salt to taste.

showing how to make how to make mushroom soup by stirring in milk, balsamic and lemon juice until creamy and smooth

cream of mushroom soup recipe TIPS

Don’t wash the mushrooms: You should never rinse mushrooms, or they will absorb water like a sponge and become waterlogged. Waterlogged mushrooms will not caramelize and instead emerge the dreaded soggy and squeaky. Instead, clean your mushrooms with a damp paper towel.
Slice mushrooms to a uniform size: The thickness should be uniform so they cook evenly. Try and slice the mushrooms about 1/8-¼ inch thick.
Sauté mushrooms until caramelized: This is the biggest secret in making the best Mushroom Soup! Allow the heat and butter to draw out their natural juices as they sizzle undisturbed in the pan until the moisture evaporates. Wait until they are golden brown on the bottom to flip them.
Don’t burn the mushrooms: They should be deeply golden but not burnt. If you burn the mushrooms, the entire soup will taste burnt.
Scrape up the golden bits: After you cook the mushrooms and the veggies in flour, a dark fond will form on the bottom of the pan—these bits are flavor gold! Take care to deglaze the pan by scraping the bits with the broth.
Adjust the consistency to your liking: The thickness of the Mushroom Soup recipe is a personal preference. As written, it is on the richer, thicker side but is easy to thin by adding additional broth or milk.
Don’t overfill the blender: Don’t fill the blender more than ⅓ of the way, or it can overflow and explode.
Leave the blender cap open and cover it with a paper towel or loose dish towel so the steam doesn’t build up and explode. You may also use an immersion blender, but I don’t find the soup gets as silky smooth.

MEal Prep For Simple Mushroom Soup

The mirepoix and mushrooms can be chopped and stored in the refrigerator for up to 24 hours. The entire soup can also be made and refrigerated for up to 5 days.

up close of simple mushroom soup recipe showing the thick texture

Simple Mushroom Soup Recipe Variations

Vegan Mushroom Soup: Swap the butter for olive oil, use vegetable broth instead of chicken broth, omit the bouillon or use vegetable bouillon, and replace the milk and sour cream with coconut milk or cashew cream for a dairy-free, vegan version.
Gluten-Free Mushroom Soup: Whisk two tablespoons cornstarch with the broth until dissolved before adding to the soup.
Cheesy Mushroom Soup: Stir in shredded Parmesan, Gruyère, or sharp cheddar cheese at the end for a more decadent, cheesy twist.
Herbed Mushroom Soup: Add a mix of fresh herbs, such as rosemary, sage, and tarragon, to for a more aromatic, earthy taste.
Spicy Mushroom Soup: Add red pepper flakes, cayenne, or a splash of hot sauce for a kick of heat, balancing the creaminess with a bit of spice.
Mushroom and Wild Rice Soup: Mix in cooked wild rice or brown rice for a heartier, more filling soup that adds texture and nutty flavor. If you want to cook the rice in the soup, try this sensational Mushroom Wild Rice Soup recipe.
Garlic and White Wine Mushroom Soup: Sauté extra garlic with the mushrooms and deglaze the pan with white wine.
Roasted Garlic Mushroom Soup: Roast a few cloves of garlic and blend them into the soup for a sweeter, more mellow garlic flavor.

showing how to serve mushroom soup recipe in a bowl garnished with caramelized mushrooms

How to use this Mushroom Soup Recipe

As a Standalone Meal: Enjoy the Creamy Mushroom Soup on its own for a comforting and hearty meal. Pair it with crusty bread or a salad for a complete lunch or dinner.
As a Base for Other Dishes: Use the soup as a base for casseroles, risotto, sauces, or pasta dishes. Mix the soup with your protein of choice, such as shredded chicken, steak, ground beef, or turkey, and any vegetables you like. Add cooked grains or noodles directly, or serve the sauce over the top. My favorite is to add shredded chicken and petite peas and serve over rice!
As a Topping Sauce: Thicken the soup further and use it as a savory sauce for grilled chicken, pork, or vegetables. The mushroom flavor will elevate your main dishes with ease!
For Meal Prep: Make a large batch and store individual portions in the refrigerator for quick lunches or dinners throughout the week. It reheats beautifully, making it a convenient option for busy days.

What To serve With cream of mushroom soup recipe

Serve this homemade Mushroom Soup with a simple salad or protein such as chicken, steak, and more! Here are a few ideas:

up close top view of mushroom soup garnished with fresh parsley with a spoon showing how creamy it is

Storing Homemade Mushroom Soup

Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days.

How to Reheat homemade cream of mushroom soup

Reheat gently on the stovetop over low heat, stirring occasionally to maintain its creamy texture, or microwave on high for 60 seconds, then at 15-second intervals until warmed through.

HOW TO freeze best mushroom soup recipe

You can freeze the soup for up to 3 months. Let it cool, then pour it into freezer-safe containers, leaving a little space at the top for expansion. Thaw overnight in the fridge and reheat slowly, stirring well to restore its smooth consistency.

-Tips for Freezing: If you plan to freeze the soup, consider leaving out any dairy (milk and yogurt/sour cream) and adding it after thawing, as freezing can sometimes cause dairy to separate.

Best Mushroom Soup Recipe FAQs

What is a good thickener for mushroom soup?

A good thickener for mushroom soup is a roux, a mixture of butter and flour cooked together to create a smooth base. Other effective options include cornstarch slurry, heavy cream, or pureed vegetables like potatoes or cauliflower, which can add body without overpowering the mushroom flavor. For a more natural thickening, you can also puree a portion of the soup itself to make it richer and thicker which is what we do in this recipe!

Can you eat just cream of mushroom soup?

Cream of mushroom soup is delicious on its own because it’s rich, savory, and comforting, with a velvety texture that makes each spoonful taste indulgent. The earthy, umami flavors of the mushrooms blend perfectly with the creamy, buttery base, creating a depth of taste that feels both luxurious and satisfying. Its smooth, warming nature makes it a perfect comfort food, especially on cold days. Plus, the simplicity of the ingredients allows the natural flavors of the mushrooms to shine through, offering a balanced, full-bodied taste experience.

What’s the difference between mushroom soup and cream of mushroom soup?

The main difference between mushroom soup and cream of mushroom soup is the texture and richness. Mushroom soup typically has a broth-based consistency, where the mushrooms are cooked in a clear or lightly thickened broth, resulting in a lighter, more liquid texture. In contrast, cream of mushroom soup is made with a creamy base, often involving milk, cream, or a roux, which makes it thicker, richer, and more velvety. Cream of mushroom soup tends to be smoother and more indulgent, while regular mushroom soup has a lighter, more rustic feel.

Can you make cream of mushroom soup without cream?

Yes, you can make cream of mushroom soup without cream by starting with a roux, then pureeing some of the soup for added body. You can also use alternatives like sour cream, yogurt, coconut milk, cashew cream, or even a blend of pureed cauliflower for a dairy-free, vegan option. These substitutes add creaminess without sacrificing the rich flavor of the soup.

What are the best mushrooms for mushroom soup?

The best mushrooms for mushroom soup are cremini and shiitake mushrooms. For a milder, earthy flavor, use all cremini mushrooms. For a more robust, umami taste use shiitake. For a richer flavor, mix different varieties to create a depth of flavor in your soup.

How do you thicken mushroom soup without flour?

You can thicken mushroom soup without flour by using a cornstarch slurry, pureeing some of the soup, or adding a few pureed potatoes or cauliflower. These methods provide thickness without affecting the soup’s smooth, creamy texture.

How do you make the best mushroom soup from scratch?

To make the best mushroom soup from scratch, start by caramelizing sliced fresh mushrooms. Set them aside while you sauté a mix of fresh onions, carrots, celery, and garlic until they’re golden and aromatic. Sprinkle in some flour and cook to create a roux, then add some broth and herbs and simmer until all the flavors meld together. Blend part of the soup for a creamy texture, then stir in some milk and/or sour cream. Season with salt, pepper, and fresh herbs, and serve warm.

What’s the secret to a creamy mushroom soup?

The secret to a creamy mushroom soup is using a blend of milk, sour cream, and a roux, which creates a smooth, velvety texture, then pureeing some of the vegetables. Sautéing the mushrooms until they’re deeply browned also brings out their natural umami flavor, making the soup richer and more delicious.

up close of a spoonful of best mushroom soup recipe in a bowl showing how thick, rich and creamy it is

Looking for more Creamy Vegetable Soup Recipes?

Cauliflower Soup
Butternut Squash Soup
Curried Butternut Squash Soup
Potato Soup
Broccoli Soup
Tomato Soup
Asparagus Soup
Sweet Potato Soup

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Prep Time: 25

Cook Time: 40

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Ingredients

1½ lbs. cremini mushrooms, divided
3 medium carrots, roughly chopped to fit food processor
3 stalks celery, roughly chopped to fit food processor
1 small yellow onion, roughly chopped to fit food processor
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 tsp dried)
1 tsp EACH paprika, dried dill
1/2 tsp EACH pepper, dried oregano
1/8 teaspoon red pepper flakes
1/4 cup flour
2 teaspoons beef bouillon – base, granulated, or crushed cubes
4 cups low-sodium chicken broth

ADD LATER

1 cup milk
1/2 cup Greek yogurt or sour cream
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
Fresh parsley or chives for garnish (optional)

Instructions

Prep: Measure the ½ cup of sour cream/yogurt and let it rest at room temperature until needed. Slice ⅓ of the mushrooms (8 oz.) 1/8-1/4-inch thick. Chop the remaining 2/3 (16 oz./1 pound).
Chop Mirepoix: Add the carrots, celery, onion, and garlic to the food processor and pulse until roughly chopped (they don't need to look pretty—they will be pureed later). If you don’t have a food processor, chop by hand.
Caramelize Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the SLICED cremini mushrooms and stir to coat, then arrange in an even layer (some of the mushrooms may overlap). Cook undisturbed until they turn deeply golden brown on the bottom, flip, and repeat. Add the Worcestershire and some freshly cracked salt and stir to combine. Transfer to a bowl; don’t wipe out the pot.
Sauté Mushrooms/Mirepoix: Reduce the heat to medium and melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped mushrooms and the onion/carrots/celery mixture. Sauté for 10 minutes or longer until the vegetables are tender (these mushrooms will not brown).
Cook Roux: Add the flour and spices and cook for 1 minute. Add the beef base and chicken broth, stirring to scrape up the bits from the bottom of the pan.
Simmer: Cover and bring to a boil, then reduce to a gentle simmer, uncovered, for 15 minutes, stirring occasionally.
Puree: In two batches, remove half of the soup (vegetables and liquid) to a blender. Don’t fill the blender more than ⅓ of the way, or it can overflow and explode. Blend until very smooth, being careful to let smoke escape, or the blender will explode. To do this, leave the blender cap open and cover it with a paper towel or loose dish towel.
Add Milk: Stir in the milk until combined, then the sour cream/yogurt until smooth, and then the sliced mushrooms. Cook over low heat until warmed through, about 5 minutes.
Finishing Touches: Stir in the balsamic vinegar, lemon juice, and salt to taste. Garnish with fresh parsley and/or fresh chives. Dig in!