Easy Cream of Mushroom Soup
Easy homemade cream of mushroom soup recipe with Greek yogurt, fresh thyme, and vegetables. Healthy, vegetarian, and ready in under an hour.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound mixed mushrooms (cremini, button, and shiitake), sliced
- 3 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced small
- 2 celery stalks, diced small
- 1 teaspoon fresh thyme leaves
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/2 cup plain Greek yogurt
- 2 tablespoons all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 2 bay leaves
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Slice the mushrooms into even pieces about 1/4 inch thick, then mince the garlic and dice the onions, carrots, and celery into uniform small pieces.
- 2
Heat the butter and olive oil together in a large pot over medium-high heat until the butter foams and begins to brown lightly, about 1 minute.
- 3
Add the sliced mushrooms in a single layer and allow them to cook undisturbed for 4-5 minutes until golden brown on one side, then stir and cook another 3-4 minutes until they release their liquid and become tender.
- 4
Stir in the diced onions, carrots, and celery, sautéing together over medium-high heat for 6-7 minutes until the vegetables soften and the onions become translucent.
- 5
Add the minced garlic and fresh thyme to the pot and cook for about 1 minute until fragrant, stirring constantly to prevent sticking.
- 6
Sprinkle the flour evenly over the vegetables and stir well to coat everything, cooking for 2 minutes to create a light roux base.
- 7
Pour in the vegetable broth slowly while stirring to prevent lumps from forming, then add the bay leaves and bring everything to a gentle simmer.
- 8
Reduce the heat to medium-low and let the soup simmer for 10-12 minutes, allowing the flavors to meld and the vegetables to become completely tender.
- 9
Whisk the Greek yogurt with the whole milk in a small bowl until smooth and well combined, then slowly drizzle this mixture into the simmering soup while stirring gently.
- 10
Continue cooking over low heat for 3-4 minutes, stirring occasionally, just until the soup is heated through—do not allow it to boil or the yogurt may separate.
- 11
Season the soup with sea salt, black pepper, and smoked paprika, tasting as you go and adjusting to your preference.
- 12
Finish with a squeeze of fresh lemon juice to brighten the earthy mushroom flavors and enhance the overall depth.
- 13
Ladle the soup into bowls and garnish generously with fresh chopped parsley before serving hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole milk and heavy cream | plain Greek yogurt and unsweetened oat milk | Greek yogurt provides creamy texture and probiotics while oat milk adds richness with fewer calories and no cholesterol, making it gentler on digestion |
| all-purpose flour | cornstarch or arrowroot powder | These starches create a cleaner thickening effect with lower carbohydrate impact and are easier to digest than wheat flour |
| vegetable broth | homemade mushroom stock or low-sodium bone broth | Homemade stocks provide deeper umami flavor, collagen for gut health, and zero added sodium compared to commercial broths |
| unsalted butter | ghee or avocado oil | Ghee offers higher smoke point and better digestibility; avocado oil is anti-inflammatory and nutrient-dense without dairy concerns |
| sea salt | himalayan pink salt or kelp flakes | These alternatives contain trace minerals and iodine that support thyroid function and electrolyte balance better than refined salt |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 238 |
| Total Fat | 12g |
| Saturated Fat | 5g |
| Cholesterol | 18mg |
| Sodium | 485mg |
| Carbohydrates | 20g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 14g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
