Creamy Mushroom Stroganoff Soup (Printable)

A comforting blend of mushrooms, vegetables, and creamy miso-infused broth for hearty bowls.

# Ingredient List:

→ 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 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 Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering delivery, which I've tested more times than I care to admit.
  • The miso paste creates a depth that makes people ask what the secret ingredient is, and you get to feel mysteriously wise when you tell them.
  • It's naturally vegetarian but so satisfying that nobody at the table notices or cares what's missing.
02 -
  • Never boil the soup after adding sour cream or you'll watch it separate into grainy sad soup right before your eyes—a lesson I learned by ignoring the warning once and regretting it immediately.
  • The miso paste must be whisked smooth separately first; adding it directly to hot broth creates strange little flavor bombs instead of even umami, which sounds fun but tastes uneven.
03 -
  • Make it a day ahead and reheat gently on the stove; the flavors deepen overnight and the texture improves when you let everything rest and recombine.
  • If your sour cream is cold, whisk it with a splash of warm broth first before adding it to the pot—this temperature matching prevents shocking the cream into breaking.
Go Back