Creamy Homemade 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.
This cream of mushroom soup recipe uses flavor makerslike balsamic vinegar, soy sauce, and fresh herbs to create satisfying complexity (I use similar tricks in my Vegan Mushroom Stroganoff).
I’d say this soup sits at the intersection of simple and sophisticated. The recipe is elegant enough for a special occasion (hello, beautiful presentation!), but it’s also nutritious enough for weekday lunches and dinners.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Mushrooms. Cremini (baby bella) mushrooms are rich in flavor, making them the perfect choice for this mushroom soup.
Dried Thyme. Adds earthy, herby flavor.
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 Yogurtor Sour Cream. Helps create the luscious, velvety soup texture. It also adds a delightful tanginess.
Balsamic Vinegar and Soy Sauce. Gives the soup depth of flavor and complexity.
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?).
How to Make Homemade Mushroom Soup
Sauté Part of the Mushrooms. Cook them with olive oil and salt. Set aside. You’ll add them back later!
Sauté the Remaining Mushrooms. Cook them with onion, thyme, pepper, and salt. Add the garlic.
Stir in the Flour and Wine. Let simmer, stirring constantly. Stir in part of the broth and evaporated milk.
Bring to a Boil. Let it thicken, then puree the soup smooth.
Add the Remaining Ingredients. Serve with the reserved mushrooms, pepper, and fresh parsley. ENJOY!
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What to Serve With Mushroom Soup
Bread. This soup pairs fabulously with Homemade Dinner Rolls or a crusty baguette from a local bakery.
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 homemade mushroom soup without cream. Low-fat or fat-free yogurt is also more likely to curdle.
