Creamy Mushroom Stroganoff Soup

Experience the ultimate comfort in a bowl with this Creamy Mushroom Stroganoff Soup. A luscious, comforting vegetarian soup that combines the classic flavors of stroganoff with rich mushroom umami and a subtle hint of miso, it is the perfect companion for cozy evenings and plant-based diets. This dish transforms simple ingredients into a sophisticated, velvety meal that warms the soul.

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The key to this soup's incredible depth is the variety of mushrooms used. By mixing cremini, shiitake, and button mushrooms, you achieve a complex texture and an earthy foundation that is amplified by the smokiness of paprika and the herbal notes of dried thyme. Every spoonful offers a rich, creamy consistency that rivals any classic European bistro offering.

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)

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 a smooth and professional finish, always whisk the miso paste with a little hot broth in a separate bowl before adding it to the pot. Most importantly, keep the heat low once the sour cream is introduced; boiling the soup at this stage can cause the dairy to curdle, ruining the silky texture.

Varianten und Anpassungen

For a vegan-friendly version, simply use plant-based butter and replace the sour cream with vegan sour cream or a rich cashew cream. If you are looking for more texture, try adding a handful of baby spinach at the end or serving the soup over cooked egg noodles for a more traditional stroganoff feel.

Serviervorschläge

This hearty soup is best enjoyed with a side of warm, crusty bread to soak up every drop. To elevate the meal, pair it with a light-bodied red wine that complements the earthy mushroom flavors without overpowering the delicate creaminess of the broth.

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This Creamy Mushroom Stroganoff Soup is a testament to how simple, vegetarian ingredients can create a meal of immense depth and satisfaction. Whether served as a starter or a main course, its rich aroma and comforting warmth are sure to make it a favorite in your household.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply substitute plant-based butter for regular butter and use vegan sour cream or cashew cream instead of dairy sour cream. All other ingredients remain the same.

→ What types of mushrooms work best?

A mix of cremini, shiitake, and button mushrooms provides the best flavor and texture. Feel free to use portobello, oyster, or any combination of fresh mushrooms you prefer.

→ How do I prevent the sour cream from curdling?

Always reduce the heat to low before adding sour cream and never let the soup boil after incorporation. Stir gently until fully combined for a smooth, creamy consistency.

→ Can I add noodles to this soup?

Absolutely! Cooked egg noodles make a wonderful addition. Add them in the last few minutes of cooking or serve the soup ladled over noodles in individual bowls.

→ How long does this soup keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.

→ What can I substitute for white wine?

If you prefer not to use wine, simply skip it or replace with an extra splash of vegetable broth and a teaspoon of lemon juice for acidity.