Creamy Mushroom Stroganoff Soup (Printable)

Rich, comforting blend of mushrooms, miso, and cream in a classic European-style soup

# What You 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

# Step-by-Step:

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.

# Expert Suggestions:

01 -
  • The splash of white wine and miso paste creates this incredibly deep flavor that makes people lean in and ask what your secret is.
  • You can throw this together on a busy weeknight but it tastes like youve been cooking all day, which is the kind of kitchen deception I live for.
02 -
  • The first time I made this, I added the sour cream while the soup was boiling vigorously and watched in horror as it separated into tiny white flecks throughout the broth.
  • Mixing the miso with a bit of broth before adding it to the pot prevents those stubborn little lumps that refuse to dissolve no matter how much you stir.
03 -
  • If you can, make this soup a day ahead - after an overnight rest in the refrigerator, the flavors meld together in a way that makes the soup taste like it was made by someone with much fancier cooking credentials than mine.
  • Save the mushroom stems in a freezer bag for making your own vegetable stock next time - they add an incredible depth that store-bought versions cant match.
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