Mushroom Soup is the ultimate manifestation of my journey from mushroom averse to mushroom ardor. Rich and creamy, this luscious soup is earthy, complex, and a love song to any fellow mushroom fan!
I call it my mushroom “journey,” but it was more like an emergency crash course.
At my first-ever dinner with my French host family, they set a giant plate heaped with citrus mushrooms at the table. FOR OUR DINNER.
I thought I might die.
Fearing their disappointment more than death, I took a forkful and…DELICIOUS.
Maybe it was the pressure of the moment or maybe my taste buds had changed, but I have been a loyal mushroom lover ever since.
This mushroom soup recipe reminds me of that first night in France.
It’s rustic but still feels refined, the way I remember so many of our dinners in France.
This soup is elegant enough for a special occasion (hello, creamy!), but it’s also nutritious enough for weekday lunches and dinners.
How to Make Mushroom Soup
While French mushroom soup like the ones I had abroad were quite indulgent (mushroom soup is traditionally made with cream, small bits of mushrooms, broth, and seasonings), this mushroom soup is healthy by comparison.
- It is LOADED with mushrooms. If you are going to call something “mushroom soup,” you better mean it.
- It’s a mushroom soup without cream. Instead, I make mushroom soup with milk and Greek yogurt to mimic cream’s velvety texture.
- It uses flavor makers like balsamic vinegar and soy sauce to create satisfying complexity without the need for excess fat.
- 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.
- Broth. You can use either vegetable broth or chicken broth here.
- Evaporated Milk. Low-fat evaporated milk adds richness and creaminess, without the need for cream.
- Greek Yogurt. 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?).
- Sauté 1/4 of the mushrooms with salt. Transfer to a plate.
- Sauté the remaining mushrooms with onion, thyme, pepper, and salt. Add the garlic.
- Stir in the flour. Pour in the wine. Let simmer, stirring constantly. Stir in part of the broth and evaporated milk.
- Bring to a boil and let thicken. Puree.
- Stir in the remaining ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. DIG IN!
Pair mushroom soup with Chardonnay, Riesling, Pinot Noir, or Malbec.
- 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.
Meal Prep Tip
Up to 1 day in advance, sauté the reserved mushrooms as directed. Refrigerate them in an airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make this Recipe
The Best Immersion Blender
Instead of painstakingly transferring soups to a regular blender, I use an immersion blender. It easily creates perfectly creamy soups!
If you already adore mushrooms, this creamy mushroom soup is going to be your favorite mushroom soup yet.
And if you are mushroom shy like I once was, I hope it becomes YOUR transformative mushroom moment.
As I learned in France, it’s never too late to love something new.
Frequently Asked Questions
This mushroom soup is vegetarian as written. Make sure to use vegetable broth.
Since much of this soup’s flavor is built during the sauteeing portion of the recipe, I wouldn’t recommend preparing this soup in a slow cooker.
Leftover mushroom soup can become a scrumptious sauce for pasta. Toss warmed soup with cooked pasta. Top the dish with some of the reserved mushrooms and fresh parsley.
Mushroom Soup Video
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- 2 tablespoons extra virgin olive oil divided
- 2 1/2 pounds sliced cremini (baby bella) mushrooms or a mix of mushroom types (DO NOT use white button mushrooms, as they lack flavor.)
- 1 1/4 teaspoons kosher salt divided
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 small yellow onion diced
- 4 cloves garlic minced (about 4 teaspoons)
- 3 tablespoons white whole wheat flour or all-purpose flour
- 3/4 cup dry white wine
- 3 to 4 cups low sodium vegetable broth or chicken broth
- 1 (12-ounce can) low fat evaporated milk
- 1/2 cup plain full-fat Greek yogurt (do not use low fat or fat free or it may curdle)
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon soy sauce
- Chopped fresh parsley (do not skip)
- Freshly ground black pepper for serving
- Toasted baguette slices optional for serving
In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon of the olive oil over medium. Add about 1/4 of the mushrooms and 1/4 teaspoon salt. Sauté until the mushrooms are nicely browned, about 8 minutes. Remove to a plate.
In the same pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the remaining mushrooms, onion, thyme, black pepper, and remaining 1 teaspoon salt. Sauté until the onion is very soft and the mushrooms have browned, given up their liquid, and most of the liquid has cooked away, about 10 to 12 minutes. Don’t shortcut this step, as it’s key to building flavor.
Stir in the garlic and cook 30 seconds.
Sprinkle the flour over the top and stir to combine. Continue to cook and stir for 2 full minutes so that the flour is completely cooked.
Slowly pour in the wine, stirring as you go. Let simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and deeply colored.
Slowly pour in 3 cups of the broth and evaporated milk, stirring constantly. Keep on stirring to minimize lumps.
Increase the heat to medium high and bring the mushroom soup to a gentle boil. Continue cooking and maintaining that gentle boil, stirring and scraping along the bottom periodically, for 10 minutes until the soup has thickened.
With an immersion blender puree the soup until the mushrooms are in small bits. (You can also carefully transfer the soup to a blender to puree. Be VERY careful not to overfill your blender as hot soup splatters; do not fill the blender more than halfway to the top.)
Transfer the soup back to the pot if needed. Stir in the Greek yogurt, balsamic vinegar, and soy sauce. If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Taste and adjust the seasoning to your liking. Serve warm topped with the reserved mushroom slices, a few twists of freshly ground pepper, and a generous sprinkle of parsley.
- 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.
Serving: 1(of 6)Calories: 228kcalCarbohydrates: 23gProtein: 12gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgPotassium: 1127mgFiber: 2gSugar: 12gVitamin A: 348IUVitamin C: 3mgCalcium: 236mgIron: 1mg
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