Creamy Mushroom Stroganoff Soup

This Creamy Mushroom Stroganoff Soup is a luscious, comforting vegetarian dish that reimagines the deep, savory profile of classic stroganoff in a silky soup form. Perfect for cozy evenings, it combines earthy mixed mushrooms with a surprising hint of white miso paste for an unparalleled umami experience that satisfies both plant-based and traditional palates alike.

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The secret to this recipe lies in the layering of flavors. From the aromatic base of sautéed onions, carrots, and celery to the deglazing of the pan with dry white wine, every step builds a complex foundation. The addition of smoked paprika and dried thyme provides a subtle smokiness and herbal note that perfectly balances the rich, creamy finish.

Ingredients

• 500 g (about 1 lb) mixed mushrooms (cremini, shiitake, button), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 L (4 cups) vegetable broth
• 2 tbsp dry white wine (optional)
• 2 tsp soy sauce
• 1 tbsp white miso paste
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 200 ml (about 3/4 cup) sour cream or full-fat crème fraîche
• 1 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped
• Extra sour cream, for serving (optional)

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Instructions

Step 1

Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.

Step 2

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.

Step 3

Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flour taste.

Step 4

Deglaze with white wine (if using), scraping up any bits from the bottom of the pot.

Step 5

Add vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes.

Step 6

In a small bowl, whisk miso paste with 2 tablespoons of hot broth until smooth. Stir this mixture back into the soup.

Step 7

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.

Step 8

Taste and adjust seasoning if needed.

Step 9

Ladle into bowls, garnish with fresh parsley and an extra dollop of sour cream if desired. Serve hot.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot and a high-quality chef's knife for dicing your vegetables. A wooden spoon is ideal for deglazing the pan. Remember to whisk the miso paste in a separate small bowl with a bit of broth before adding it to the pot to ensure it blends seamlessly without lumps.

Varianten und Anpassungen

For a vegan soup, use plant-based butter and replace the sour cream with vegan sour cream or a rich cashew cream. For added texture and heartiness, try adding a handful of baby spinach at the end or stirring in some cooked egg noodles. To make it gluten-free, use tamari instead of soy sauce and a gluten-free flour blend.

Serviervorschläge

Serve this rich soup piping hot alongside a few slices of crusty bread to soak up the creamy base. It pairs beautifully with a light-bodied red wine. Finish each bowl with a fresh sprinkle of parsley and an extra dollop of sour cream to enhance the presentation and flavor.

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With its velvety texture and deep umami character, this Creamy Mushroom Stroganoff Soup is a testament to how simple vegetarian ingredients can create a sophisticated and heart-warming meal. Whether enjoyed as a starter or a main course, it is sure to become a cold-weather favorite in your home.

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Common Questions

→ Can I make this vegan?

Absolutely. Replace butter with plant-based alternative and use vegan sour cream or cashew cream instead of dairy sour cream. The flavor remains equally rich and satisfying.

→ What mushroom varieties work best?

A mix of cremini, shiitake, and button mushrooms provides excellent depth. Shiitake contributes pronounced umami while cremini adds meaty texture. Feel free to include wild mushrooms like oyster or porcini for even more complexity.

→ Why add miso paste to the soup?

White miso paste enhances the natural mushroom umami while adding subtle fermented depth. It's a secret ingredient that elevates the broth without overpowering other flavors. Whisk it with hot broth before incorporating to ensure smooth blending.

→ How do I prevent the sour cream from curdling?

Always reduce heat to low before stirring in sour cream. Never let the soup boil after adding dairy. If reheating leftovers, warm gently over low heat while stirring constantly. The flour roux helps stabilize the mixture.

→ Can I freeze this soup?

The texture changes slightly upon freezing due to the sour cream. For best results, freeze before adding dairy. When ready to serve, thaw overnight in the refrigerator, reheat gently, then stir in fresh sour cream just before serving.

→ What can I serve with this soup?

Crusty bread or garlic toast is ideal for soaking up the creamy broth. A simple green salad with vinaigrette provides refreshing contrast. For a heartier meal, add cooked egg noodles directly to the soup or serve alongside.