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Cream Of Mushroom Soup Recipe
Warm up with this easy, creamy, homemade Cream Of Mushroom Soup Recipe that’s quick to whip up and pure comfort food heaven.
Cream of mushroom soup is the ultimate vegetarian comfort food—silky, savory, and brimming with deep umami notes. What makes this soup special is a mix of cremini and shiitake mushrooms, a splash of dry white wine, and a whisper of fresh thyme. It’s light enough for a weeknight dinner yet elegant enough to serve at holiday gatherings. I’m a 50-year-old home cook from Oregon, and over decades of Sunday suppers and chilly autumn evenings, I’ve fine-tuned this recipe to balance rich flavor with wholesome ingredients—think Greek yogurt instead of heavy cream, low-sodium broth, and a hint of garlic for warmth. Ready in under 30 minutes, it’s the kind of homemade soup that feels luxurious without requiring a lot of fuss.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for last-minute comfort food cravings
- Uses pantry staples and fresh mushrooms—no fancy gear needed
- Creamy texture from Greek yogurt (plus a dairy-free swap)
- Vegetarian-friendly, with an easy vegan twist
- Naturally gluten-free when you choose cornstarch or rice flour
- Freezer-friendly for make-ahead meal planning
- Low in saturated fat—about 150 calories per serving
- Balanced umami from mixed mushrooms and white wine
- Family-approved—kids often ask for seconds
- Versatile starter or light dinner—pair with salad or crusty bread
Ingredients
• 1 pound mixed mushrooms (8 oz cremini, 8 oz shiitake), trimmed and sliced
• 1 tablespoon olive oil (extra-virgin for depth)
• 1 tablespoon unsalted butter (or vegan buttery spread)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced (or 1 teaspoon garlic powder)
• 2 tablespoons all-purpose flour (or rice flour for gluten-free)
• 1/2 cup dry white wine (such as Pinot Grigio; substitute extra broth if you prefer no alcohol)
• 4 cups low-sodium vegetable broth (homemade or store-bought)
• 1 cup whole milk Greek yogurt (or coconut cream for dairy-free)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Sea salt and freshly ground black pepper, to taste
• Chopped parsley or chives, for garnish
Tips on ingredients:
– Choose firm, fresh mushrooms without slimy spots.
– Greek yogurt adds tang and creaminess; for a lighter soup, try half-and-half.
– Fresh thyme brightens the flavor—pluck leaves right above the woody stems.
– Use a good quality broth; homemade veggie stock makes it even more savory.
Directions
-
Sauté the aromatics
Heat olive oil and butter in a large pot over medium heat. When the butter foams, add onion and garlic. Cook, stirring often, until onions are soft and translucent—about 5 minutes. (You want a light golden color, not brown.) -
Cook the mushrooms
Toss in the sliced mushrooms. Season lightly with salt and pepper. Stir for 5–7 minutes until they release their juices and edges turn golden. This step builds that signature savory depth. -
Make the roux
Sprinkle flour over the mushroom mix. Stir constantly for 1 minute so flour cooks out its raw taste. You’re creating a base that will thicken the soup just right. -
Deglaze with wine
Pour in the white wine and scrape any browned bits from the pot bottom—those morsels hold loads of flavor. Let it bubble for about 2 minutes to reduce slightly. -
Add broth and thyme
Slowly whisk in the vegetable broth until smooth. Toss in thyme leaves. Bring the mixture to a gentle simmer, then reduce heat. Let it cook for 10 minutes, stirring occasionally. -
Blend for creaminess
Use an immersion blender to purée the soup until silky but with a few mushroom bits for texture. (If using a stand blender, let the soup cool slightly and work in batches—hold the lid down with a towel.) -
Stir in yogurt
Off the heat, whisk in the Greek yogurt until fully incorporated. Taste and adjust seasoning. If it’s too thick, add a splash of milk or broth. -
Finish and serve
Ladle soup into warm bowls. Garnish with chopped parsley or chives and a crack of fresh black pepper. Serve with crusty bread, grilled cheese, or a simple mixed-green salad.
Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (ideal for an easy weeknight or last-minute guest)
Variations
• Shiitake-Only Version: Use 16 oz shiitake for a deep, earthy flavor.
• Vegan Soup: Swap butter for coconut oil and yogurt for full-fat coconut milk.
• Truffle Twist: Drizzle ½ teaspoon truffle oil right before serving.
• Herby Upgrade: Stir in 1 tablespoon chopped tarragon instead of thyme.
• Cheesy Comfort: Add ½ cup grated Gruyère or Swiss cheese in step 7.
• Spicy Kick: Sprinkle in ¼ teaspoon smoked paprika and a dash of cayenne.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe containers for up to 3 months.
Reheat: Gently warm on the stovetop over low heat, stirring to keep a smooth texture. Add a bit of broth if it feels too thick.
Make-Ahead: Complete through step 5, cool, then refrigerate. Blend, add yogurt, and garnish just before serving.
Notes
• If your soup tastes too floury, simmer an extra 2 minutes before blending.
• For extra body, reserve ½ cup chopped mushrooms and stir back in after blending.
• I learned that whisking yogurt off-heat prevents curdling—trust me, it keeps the soup perfectly creamy.
• Salt levels can vary in broths—always taste before adding more.
FAQs
Q: Can I use only white button mushrooms?
A: Yes, though the flavor will be milder. Mixing mushroom types gives more complexity.
Q: How do I make it gluten-free?
A: Swap the all-purpose flour for cornstarch or rice flour in equal measure.
Q: Can I skip the wine?
A: Absolutely—just replace it with extra broth. You’ll lose a bit of brightness but still get great taste.
Q: Will yogurt curdle if heated?
A: To avoid that, stir it in off the heat and use full-fat yogurt or cream.
Q: What’s the best blender to use?
A: An immersion blender is my go-to—no transfers and less mess.
Q: How do I deepen the flavor?
A: Add a dash of soy sauce or tamari for extra umami before blending.
Q: Is this soup kid-friendly?
A: Most families love its mild, creamy flavor—just leave out cayenne if you add heat.
Q: Can I freeze yogurt-enriched soup?
A: It’s fine, though the texture may separate slightly. Reblend or whisk vigorously when reheating.
Conclusion
This Cream Of Mushroom Soup Recipe brings cozy, savory comfort to any table in just half an hour. With flexible swaps for dietary needs and a velvety texture that impresses even picky eaters, it’s a homemade classic you’ll return to again and again. Give it a try, leave a comment on how you tweaked it, and don’t forget to explore my Creamy Tomato Basil Soup next for another soul-soothing bowl.
Cream Of Mushroom Soup
Ingredients
- 1 pound mixed mushrooms (8 oz cremini, 8 oz shiitake) trimmed and sliced
- 1 tablespoon olive oil (extra-virgin for depth)
- 1 tablespoon unsalted butter (or vegan buttery spread)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 tablespoons all-purpose flour (or rice flour for gluten-free)
- 1/2 cup dry white wine (such as Pinot Grigio; substitute extra broth if you prefer no alcohol)
- 4 cups low-sodium vegetable broth (homemade or store-bought)
- 1 cup whole milk Greek yogurt (or coconut cream for dairy-free)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Sea salt and freshly ground black pepper, to taste
- Chopped parsley or chives, for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Cook onion and garlic until soft.
- Add mushrooms, salt, and pepper. Cook until mushrooms release their juices and turn golden.
- Sprinkle flour over mushrooms and stir to create a base for thickening the soup.
- Pour in white wine, scrap the browned bits, and let it reduce slightly.
- Whisk in vegetable broth and thyme. Simmer for 10 minutes.
- Purée the soup until silky with an immersion blender.
- Off the heat, whisk in Greek yogurt. Adjust seasoning if needed.
- Garnish with parsley or chives. Serve warm with bread or salad.
