Creamy Mushroom Stroganoff Soup (Printable)

Luscious vegetarian soup with mushrooms, sour cream, miso and smoked paprika. Ready in 45 minutes.

# What You'll Need:

→ 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

# Steps:

01 - Heat olive oil and butter in a large 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 to 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 browned 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.

# Chef’s Tips:

01 -
  • It's vegetarian but tastes so deeply savory that no one notices the absence of meat.
  • Ready in under an hour, which means dinner without the scramble.
  • The miso paste is your secret weapon for that restaurant-quality umami depth.
02 -
  • Never skip the step of whisking miso into hot broth first; adding it directly to the pot creates lumps that are nearly impossible to smooth out later.
  • The sour cream must go in at the end and the heat must stay low, because even one bubble after dairy enters will cause the soup to break and taste grainy.
03 -
  • Buy mushrooms a day or two before cooking so they've had time to dry out slightly; they'll brown better and have deeper flavor.
  • Keep the soup at a bare simmer once the sour cream goes in, because even creeping heat can cause separation.
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