Creamy Mushroom Stroganoff Soup (Printable)

Luscious vegetarian soup with mushrooms, sour cream, and miso. Classic stroganoff flavors in a comforting bowl.

# 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

# 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 7-8 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 tips:

01 -
  • It delivers all the rich, savory comfort of stroganoff without any meat, and somehow tastes even more satisfying as a soup.
  • The miso adds an unexpected umami punch that makes people ask what your secret ingredient is.
  • You can have it on the table in under an hour, most of which is hands off simmering time.
  • Leftovers taste even better the next day after all the flavors meld together overnight.
02 -
  • Never let the soup boil after adding sour cream, keep it at a low simmer or the cream will curdle and the texture will go grainy.
  • Whisking the miso with a bit of hot broth first prevents lumps and helps it dissolve evenly into the soup.
  • If your mushrooms release a lot of water, let them cook a bit longer until the liquid evaporates and they start to brown, that's where the flavor lives.
03 -
  • Use a mix of mushroom types for the most complex flavor, shiitake and cremini together are especially magical.
  • Let the mushrooms brown properly before adding liquid, rushing this step means missing out on all that deep, savory flavor.
  • Taste the soup before adding salt, the soy sauce and miso are already salty and you might not need much extra.
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