Creamy Mushroom Stroganoff Soup (Print Version)

A velvety vegetarian soup combining classic stroganoff with rich mushroom umami and miso depth.

# Components:

→ Mushrooms

01 - 1 pound mixed mushrooms (cremini, shiitake, button), sliced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 2 celery stalks, diced

→ Soup Base

06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter
08 - 4 cups vegetable broth
09 - 2 tablespoons dry white wine, optional
10 - 2 teaspoons soy sauce
11 - 1 tablespoon white miso paste
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

→ Creamy Element

15 - 3/4 cup sour cream or full-fat crème fraîche
16 - 1 tablespoon all-purpose flour

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Extra sour cream for serving, optional

# Directions:

01 - Heat olive oil and butter in a large soup pot over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 30 seconds. Add mushrooms and cook for 7–8 minutes, stirring occasionally, until mushrooms are golden and have released their moisture.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
04 - Deglaze with white wine if using, scraping up any flavorful bits from the bottom of the pot.
05 - Add vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes.
06 - In a small bowl, whisk miso paste with 2 tablespoons of hot broth until smooth. Stir this mixture back into the soup.
07 - Reduce heat to low. Stir in sour cream until fully combined and the soup is creamy. Do not boil after adding sour cream to prevent curdling.
08 - Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley and an extra dollop of sour cream if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like a restaurant-quality meal but comes together in under an hour, which means you can actually make it on a weeknight without stress.
  • The miso paste is your secret weapon for depth, transforming simple mushrooms into something that makes people ask if there's meat hidden in there.
  • It's naturally vegetarian but so rich and satisfying that no one will feel like anything is missing from their bowl.
02 -
  • The sour cream will curdle if the soup is too hot when you add it, so really do lower that heat and take your time—there's no rush once you've come this far.
  • Miso paste needs to be dissolved in hot liquid first, not stirred directly into cold or warm broth, or you'll end up with little beige lumps instead of that seamless umami depth.
  • The flour coating on the mushrooms isn't just thickening the soup—it's creating the conditions for the sour cream to stay silky and smooth rather than separating.
03 -
  • Make this soup a day ahead and let it sit in the refrigerator overnight—the flavors deepen and marry into something even more complex than the day you made it.
  • If you want to add spinach or egg noodles, do it in the last minute so the spinach stays bright and the noodles don't turn to mush from the residual heat.
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