Creamy Portabella Mushroom Soup

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Creamy Portabella Mushroom Soup

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes
  • Yield: 6 1x
  • Category: Soup


  • ¼ cup unsalted butter
  • 5 cups South Mill Champs portabella mushrooms, sliced and divided
  • 3 cloves garlic, minced
  • ¼ tsp sea salt
  • 1 yellow onion, diced
  • 1 can cream of mushroom soup
  • 56 tablespoons of plain Greek yogurt (optional)
  • ¼ cup chicken stock, if needed
  • Fresh oregano leaves, torn
  • ¼ tsp freshly ground black pepper


Melt butter in a large stockpot. Add mushrooms, garlic, and salt and cook until tender, about 5–6 minutes. Set aside 10–12 slices of mushroom to use a garnish. Stir in onion and cook over medium heat until translucent, about 4 minutes. Pour mushroom mixture and cream of mushroom soup into blender or food processor and puree. If mixture is too thick, add chicken stock 1 tablespoon at a time and stir to combine. Pour mixture into individual bowls, and swirl 1 tablespoon of Greek yogurt into each bowl before serving, if desired.

Garnish with reserved mushroom slices, oregano leaves, and black pepper.

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