There’s something incredibly cozy and comforting about a bowl of soup that’s both rich and fresh, and my Creamy Mushroom Soup with Yogurt Recipe fits the bill perfectly. With its velvety texture and tangy yogurt twist, it’s a lovely way to enjoy mushrooms that feels special yet surprisingly easy to make.

The image shows a creamy light brown sauce base with a smooth texture filling the frame. On top of this sauce, there are several dark brown, caramelized mushroom slices scattered around, some partially submerged in the sauce. Bright green chopped herbs, likely parsley or chives, are sprinkled evenly over both the sauce and mushrooms, adding a fresh contrast in color. A shiny silver spoon dips into the sauce from the lower right side, lifting a portion that includes multiple mushroom slices and herbs. The whole dish sits on a white marbled surface, enhancing the warm colors of the food. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Soup with Yogurt Recipe
Top Tip
How to Serve Creamy Mushroom Soup with Yogurt Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Soup with Yogurt Recipe

Why You'll Love This Recipe

I’ve made a lot of mushroom soups over the years, but this version with yogurt is a game-changer. It’s not just creamy and flavorful—it balances richness with a pleasant tang that keeps things interesting. I’m excited to share this with you because it’s genuinely easy to prepare but feels homemade and indulgent.

Deep, Authentic Flavor: Caramelizing part of the mushrooms gives the soup a rich, savory base that feels restaurant-worthy.
Bright Tang from Yogurt: Adding Greek yogurt adds creaminess with a subtle zing, making it lighter and more refreshing than typical cream-based soups.
Flexible and Approachable: The recipe steps are straightforward, and you can easily customize it with herbs or swaps to suit your taste or dietary needs.
Great for Any Occasion: Whether as a weeknight dinner starter or a cozy lunch treat, this soup never disappoints.

The image shows a bowl with three main layers: the first layer is a smooth, creamy light brown soup filling the bowl, the second layer is dark, cooked mushroom slices scattered on top, and the third layer is a sprinkling of bright green chopped herbs spread evenly over the mushrooms and soup. A gold spoon rests inside the bowl, partially submerged in the soup near the top edge. The bowl sits on a white marbled surface with some scattered herbs and a white cloth with light brown stripes near the bottom of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Mushroom Soup with Yogurt Recipe plays a role in building layers of flavor and texture. From the earthy cremini mushrooms to the fresh thyme and the touch of Worcestershire, there’s a logic to this blend that you’ll appreciate once you taste it. Here’s why I choose these ingredients:

Flat lay of fresh whole cremini mushrooms both sliced and whole, vibrant medium orange carrots roughly chopped, bright green celery stalks chopped, a small yellow onion with papery skin intact, whole uncracked garlic cloves, a few small sprigs of fresh thyme leaves, dried paprika and dried dill spices carefully arranged as small piles, cracked black pepper and dried oregano seasoning in tiny white ceramic bowls, a pinch of red pepper flakes, a small mound of white all-purpose flour, granulated beef bouillon powder in a white bowl, a small white bowl of low-sodium chicken broth, a small white bowl of milk, a small white bowl with creamy Greek yogurt, a small white bowl of glossy olive oil, chunks of unsalted butter on a white plate, a small white bowl holding dark balsamic vinegar, a small white bowl with fresh lemon juice, fresh sprigs of bright green parsley and chives arranged simply on the side, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini Mushrooms: I prefer these for their deep, earthy flavor and meaty texture; slicing some thin and chopping the rest gives the soup a mix of texture and creaminess.
Carrots, Celery & Yellow Onion: Together they make a classic mirepoix base which subtly sweetens and adds body to the soup.
Garlic: Just a little punch of pungency that rounds out the earthiness beautifully.
Unsalted Butter & Olive Oil: Combining these fats helps with browning and flavor without burning the mushrooms.
Worcestershire Sauce: Adds umami depth that’s hard to put into words but you’ll notice if you leave it out!
Fresh Thyme: The herbal freshness complements mushrooms perfectly — dried is fine if fresh isn’t handy.
Paprika, Dried Dill, Oregano, Pepper & Red Pepper Flakes: These spices layer subtle warmth and complexity without overwhelming the soup.
Flour: Creates a light roux to thicken the soup while still keeping it silky.
Beef Bouillon & Chicken Broth: The bouillon intensifies the savory flavor, while chicken broth provides a lighter base compared to heavier stocks.
Milk & Greek Yogurt (or Sour Cream): The milk adds extra creaminess, and the yogurt gives a lovely tang plus richness without heaviness.
Balsamic Vinegar & Lemon Juice: A little acidity brightens the entire bowl ensuring it never tastes flat.
Fresh Parsley or Chives: For a fresh, herbal finish that also makes it look beautiful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Creamy Mushroom Soup with Yogurt Recipe is how easy it is to tailor. Sometimes I swap fresh rosemary for thyme, or add a handful of sautéed spinach just before serving. Feel free to get creative—you’ll find your own favorite way to make it yours.

Variation: When I want a vegan version, I replace butter with olive oil and use coconut yogurt instead of Greek yogurt — it tastes surprisingly satisfying!
Spicy Kick: Adding a pinch more red pepper flakes or a dash of hot sauce can give it a warming edge if you’re into bolder flavors.
Seasonal Boost: In fall, I toss in a few roasted chestnuts or a sprinkle of nutmeg for extra autumn vibes.
Texture Play: Leaving some mushrooms in larger chunks gives a delightful chew, perfect when you want a little more bite.

Step-by-Step: How I Make Creamy Mushroom Soup with Yogurt Recipe

Step 1: Prep Your Mushrooms and Mirepoix

Start by slicing about a third of your cremini mushrooms into thin slices—this part caramelizes later for that golden, flavor-packed layer. Roughly chop the rest of the mushrooms plus your carrots, celery, onion, and garlic. I like to use the food processor here because it saves time and creates a nice coarse chop that blends well later, but hand-chopping works perfectly fine too.

Step 2: Caramelize Those Sliced Mushrooms

Heat 2 tablespoons butter and 1 tablespoon olive oil over medium-high heat in a large Dutch oven or heavy pot. Spread your sliced mushrooms evenly—don’t stir them yet! Let them cook undisturbed until the bottom turns richly golden brown, then flip to repeat. This step builds your soup’s backbone flavor. Add Worcestershire sauce and a pinch of salt, give everything a stir, and transfer to a bowl. I always remind myself not to rush this; the caramelization really pays off.

Step 3: Sauté the Remaining Mushrooms and Mirepoix

Lower the heat to medium, melt the remaining 2 tablespoons of butter with 1 tablespoon olive oil, and add the chopped mushrooms plus your chopped veggie mix. Sauté for about 10 minutes or until tender, stirring frequently but gently. These mushrooms won’t brown like the sliced ones, but their flavor softens and melds perfectly with the veggies.

Step 4: Build a Flavorful Roux and Simmer

Sprinkle in the flour and your spices—paprika, dill, oregano, pepper, and red pepper flakes—and cook this mixture for about a minute. Then stir in the beef bouillon and chicken broth, scraping up any browned bits from the pot bottom. Bring to a boil, reduce heat to a gentle simmer (leave it uncovered), and cook for 15 minutes, stirring occasionally. This gives the soup a nice body and depth.

Step 5: Puree the Soup Smoothly and Safely

Remove half the soup in two small batches to a blender, filling it no more than one-third full to avoid spills or pressure build-up. I learned the hard way that leaving the blender lid tightly closed here can cause an explosion—so I always leave the cap off and cover it with a kitchen towel. Blend until silky smooth, then return to the pot.

Step 6: Add Milk, Yogurt, and Finish with Caramelized Mushrooms

Stir in the milk until well combined, then gently whisk in the Greek yogurt (or sour cream) until smooth—this will make your soup luxuriously creamy but with that signature tang. Finally, add back in the caramelized sliced mushrooms and warm everything through over low heat for about 5 minutes.

Step 7: Brighten Things Up and Garnish

Add in the balsamic vinegar and lemon juice, and salt to taste. These acids keep the soup lively and balanced, enhancing the mushroom flavors instead of weighing them down. I always finish with a sprinkle of fresh parsley or chives for color and that fresh herbal note that shines in every spoonful.

Top Tip

Through experimenting with this Creamy Mushroom Soup with Yogurt Recipe, I realized that patience and layering flavors truly make the difference. The caramelization and the yogurt addition change everything. Here’s what helped me get it just right every time:

Mushroom Browning is Key: Don’t rush the caramelization step; letting the mushrooms brown well gives unmatched depth and umami.
Yogurt at Room Temp: Set your yogurt out to warm up before adding it—it blends smoothly without curdling and keeps the soup velvety.
Blend in Batches: Always blend in small portions with the lid slightly open for safety—it prevents splatters and accidents.
Adjust Acidity Last: Adding vinegar and lemon juice at the end preserves their brightness without overpowering the soup.

How to Serve Creamy Mushroom Soup with Yogurt Recipe

Creamy Mushroom Soup - Serving Suggestion

Garnishes

I love topping this soup with freshly chopped parsley or chives because the green freshness adds contrast both visually and in flavor. Sometimes, I sprinkle toasted pumpkin seeds or lightly fried shallots on top for a crunchy finish that feels fancy and fun.

Side Dishes

To complete the meal, I often serve this mushroom soup alongside crusty artisan bread or garlic toast to soak up the creamy broth. A simple green salad with lemon vinaigrette balances the richness nicely. For heartier appetites, a grilled cheese sandwich pairs beautifully too!

Creative Ways to Present

On special occasions, I’ve ladled this soup into rustic bread bowls or served it in pretty porcelain cups for a charming appetizer look. A drizzle of truffle oil or a sprinkle of shaved Parmesan adds a luxurious touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool completely, then store it in airtight containers in the fridge. It keeps well for about 3-4 days. Remember to stir well when reheating as the yogurt can settle a bit on the bottom.

Freezing

I usually freeze any extra soup in portion-sized containers. Because of the yogurt, the texture can become a little grainy after thawing, so I prefer to freeze it before adding the yogurt and then stir in fresh yogurt after reheating.

Reheating

Reheat gently over low heat on the stove, stirring often. If thickened too much, add a splash of milk or broth. For best results, add a dollop of fresh yogurt before serving to restore that creamy tanginess.

Frequently Asked Questions:

Can I use other types of mushrooms in this soup?

Absolutely! While cremini mushrooms give the best balance of flavor and texture for this Creamy Mushroom Soup with Yogurt Recipe, you can substitute or mix in button, shiitake, or even portobello mushrooms for different nuances.

What if I don't have a food processor?

No worries—chop the carrots, celery, onion, and garlic by hand as finely as you can. It might take a bit more time, but the soup will still turn out delicious.

Can I make this soup vegan?

Yes! Use olive oil instead of butter, vegetable broth instead of chicken broth, and a plant-based yogurt to keep it creamy and tangy. You could even add nutritional yeast for extra umami.

How do I prevent the soup from curdling when adding yogurt?

Make sure the yogurt is at room temperature before adding it, and stir it in slowly over low heat. Avoid boiling the soup after adding yogurt to keep it smooth and creamy.

Final Thoughts

This Creamy Mushroom Soup with Yogurt Recipe holds a special place in my kitchen because it feels both nostalgic and fresh at the same time. It’s one of those recipes I turn to when I want to impress without stress, and I hope you’ll feel the same. Take your time with the steps, trust your taste buds, and enjoy the cozy moment with a warm bowl in hand—you deserve that.