Creamy Mushroom Stroganoff Soup (Print version)

Luscious vegetarian soup with mushrooms, sour cream, miso, and stroganoff flavors. 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

# Directions:

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 achieves a creamy consistency. Do not boil after adding sour cream to prevent curdling.
08 - Taste and adjust seasoning as 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 you've been simmering it all day, but you'll have it ready in under an hour.
  • The miso paste is your secret weapon—nobody will guess it's there, but they'll keep asking for seconds.
  • This works beautifully whether you're vegetarian, cooking for someone who is, or just want a soup that doesn't feel like it's missing anything.
02 -
  • Never boil the soup after adding sour cream—keep the heat low and gentle or it will curdle and look broken. I learned this the hard way during my second attempt.
  • The miso paste absolutely must be whisked smooth with hot broth first, or you'll bite into little pockets of saltiness that don't dissolve. This step took me three tries to perfect.
  • Don't crowd the mushrooms when they first go in—let them sit for a minute or two before stirring so they actually brown instead of steam.
03 -
  • Keep your heat low and your wooden spoon handy while adding the cream—rushing this step is the only way this soup fails.
  • Make it a day ahead if you can; the flavors marry overnight and it tastes even better when you reheat it gently on the stove.
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