Pin it My kitchen smelled like earthy heaven the first cold Saturday I decided to turn stroganoff into soup. I had a bag of mixed mushrooms that needed using, a craving for something creamy, and absolutely no interest in serving anything over noodles. What started as improvisation became the kind of recipe I now make every time the temperature drops and I need something that feels like a hug in a bowl. The miso was a last-minute addition, something I stirred in hoping for depth, and it transformed everything.
I served this to friends on a rainy Tuesday, the kind of night where everyone shows up damp and grateful for warmth. One of them, a dedicated carnivore, had three bowls and admitted he didnt miss the beef at all. We sat around the table longer than usual, soaking up the last bits with bread, talking about nothing important. That night taught me that vegetarian doesn't mean compromise, it just means letting the vegetables be the stars they already are.
Ingredients
- Mixed mushrooms: Use a variety like cremini, shiitake, and button for layers of flavor and texture, the shiitake especially adds a meaty bite that makes this soup substantial.
- Onion, garlic, carrot, celery: This classic base builds sweetness and body, don't rush the initial saute or you'll miss out on the caramelization that deepens everything.
- Olive oil and butter: The combination gives you the best of both worlds, flavor from the butter and a higher smoke point from the oil.
- Vegetable broth: Choose a good quality broth or make your own, it's the backbone of the soup and weak broth means weak flavor.
- White wine: Optional but worth it for the acidity and complexity, you can skip it and add a splash of lemon juice instead.
- Soy sauce and miso paste: These two bring serious umami depth, the miso especially adds a savory richness that's hard to pinpoint but impossible to forget.
- Smoked paprika and thyme: They add warmth and an almost smoky backdrop that makes the soup taste like it's been simmering for hours.
- Sour cream: This is what makes it stroganoff, use full fat for the creamiest result and whisk it in gently to avoid curdling.
- Flour: Just a tablespoon to thicken the base slightly and give the soup more body without making it heavy.
- Fresh parsley: Brightens the whole bowl and adds a pop of color against all that creamy beige.
Instructions
- Start with the aromatics:
- Heat the olive oil and butter in a large pot over medium heat until the butter melts and starts to foam. Add the onions, carrots, and celery, stirring occasionally until they soften and turn translucent, about five minutes.
- Build the mushroom base:
- Stir in the garlic and let it cook for just 30 seconds until fragrant, then add all the sliced mushrooms. Cook them for seven to eight minutes, stirring now and then, until they release their moisture, it evaporates, and they turn golden at the edges.
- Thicken and deglaze:
- Sprinkle the flour over everything and stir to coat the vegetables evenly, cooking for about a minute to get rid of the raw flour taste. Pour in the white wine if using and scrape up any tasty browned bits stuck to the bottom of the pot.
- Simmer the soup:
- Add the vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring it to a gentle simmer, cover, and let it cook for 15 minutes so all the flavors can get to know each other.
- Stir in the miso:
- In a small bowl, whisk the miso paste with two tablespoons of the hot broth until it's completely smooth with no lumps. Stir this mixture back into the soup.
- Finish with cream:
- Reduce the heat to low and stir in the sour cream until the soup is creamy and luscious. Do not let it boil after this point or the sour cream may curdle and separate.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls, garnish with fresh parsley and an extra dollop of sour cream if you're feeling indulgent.
Pin it There was an evening last winter when I made this soup and realized halfway through that I was out of sour cream. I used Greek yogurt instead, stirred in off the heat, and it worked beautifully. That little moment of panic turned into a discovery, and now I keep both on hand depending on my mood. It reminded me that recipes are guides, not rules, and the best cooks are the ones willing to pivot when the pantry has other ideas.
Making It Your Own
This soup is endlessly adaptable and begs for your personal touch. Stir in a handful of baby spinach or kale right at the end for extra greens, or add cooked egg noodles to turn it into something closer to traditional stroganoff. I've also tossed in leftover roasted vegetables and it only got better. Some nights I add a pinch of cayenne for warmth, other times I double the garlic because why not.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to four days in an airtight container. When reheating, do it gently over low heat and stir often to keep the sour cream from breaking. If the soup thickens too much overnight, thin it with a splash of vegetable broth or water. I actually prefer it the next day when everything has melded together and the flavors have deepened even more.
Serving Suggestions
This soup shines alongside crusty sourdough or a simple baguette for dipping and soaking up every last bit. A crisp green salad with a sharp vinaigrette balances the richness perfectly, and if you want to go all in, serve it with buttered egg noodles on the side. I've paired it with a light-bodied red wine like Pinot Noir, and the earthy mushrooms loved every sip.
- Serve with crusty bread, preferably still warm from the oven.
- Top with extra fresh herbs like dill or chives for a brighter finish.
- Add a drizzle of truffle oil right before serving if you want to make it feel fancy.
Pin it This soup has become one of those recipes I turn to when I need comfort without fuss, when I want something that feels indulgent but comes together easily. I hope it finds a place in your kitchen the way it has in mine.
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. The result will be equally creamy and delicious.
- → What types of mushrooms work best?
A mix of cremini, shiitake, and button mushrooms provides the best flavor and texture. You can also use portobello, oyster, or wild mushrooms depending on availability and preference.
- → How do I prevent the sour cream from curdling?
Always add sour cream on low heat and never let the soup boil after adding it. Whisking the sour cream with a small amount of warm broth before adding to the pot also helps prevent curdling.
- → Can I freeze this soup?
The soup base freezes well, but it's best to add the sour cream after reheating rather than before freezing. Dairy can separate when frozen and thawed, affecting the texture.
- → What can I serve with this soup?
Crusty artisan bread, garlic toast, or a simple green salad make excellent accompaniments. For a heartier meal, add cooked egg noodles or serve over rice.
- → 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, and avoid boiling to maintain the creamy texture.