Save When the weather turns chilly, there is nothing quite like the savory aroma of a Creamy Mushroom Stroganoff Soup wafting through the kitchen. This vegetarian take on the classic East European dish transforms the earthy, umami-rich depth of mixed mushrooms into a luscious, comforting bowl of soup. The secret ingredient? A touch of white miso paste that elevates the mushroom flavors to a whole new level of richness.
Save This recipe is designed to be accessible yet sophisticated, utilizing pantry staples like smoked paprika and dried thyme to build a complex flavor profile. Whether you're serving it as a starter or a main course, this soup promises to be a hit for both vegetarians and mushroom lovers alike.
Ingredients
- Mushrooms: 500 g (about 1 lb) mixed mushrooms (cremini, shiitake, button), sliced
- Vegetables: 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 2 celery stalks, diced
- Soup Base: 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
- Creamy Element: 200 ml (about 3/4 cup) sour cream or full-fat crème fraîche, 1 tbsp all-purpose flour
- Garnish: 2 tbsp fresh parsley, chopped; extra sour cream for serving
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 achieve the best texture, ensure the mushrooms are browned properly in step 2. This creates the Maillard reaction, which is essential for that deep stroganoff flavor. If the pot gets too dry while cooking the mushrooms, don't be afraid to add a tiny splash of broth early.
Varianten und Anpassungen
For a vegan version, use plant-based butter and replace the sour cream with a thick cashew cream or vegan sour cream. If you prefer a heartier meal, stir in a handful of baby spinach at the very end or serve the soup over a small portion of cooked egg noodles.
Serviervorschläge
Serve this soup alongside a thick slice of crusty sourdough bread or a warm baguette to soak up the creamy broth. A light-bodied red wine, such as a Pinot Noir, pairs beautifully with the earthy mushroom notes.
Save With its rich textures and deep umami flavors, this Creamy Mushroom Stroganoff Soup is sure to become a staple in your autumn and winter rotation. Enjoy the warmth and comfort of this sophisticated vegetarian classic.
Recipe FAQs
- → Can I make this mushroom soup vegan?
Absolutely. Replace butter with plant-based alternative and swap sour cream for vegan sour cream or cashew cream. The miso provides plenty of savory depth without any animal products.
- → What mushrooms work best for this stroganoff soup?
Mixed varieties create the best flavor profile. Cremini offer earthiness, shiitake bring deep umami, and button mushrooms add delicate texture. Fresh mushrooms with firm caps work ideally—avoid canned varieties as they lack the necessary depth.
- → Why add miso to this soup?
White miso paste acts as a flavor enhancer, adding subtle fermented notes that complement the mushrooms' natural umami. It also helps create a smoother, more cohesive broth when whisked with hot liquid before adding the cream.
- → How do I prevent the sour cream from curdling?
The key is reducing heat to low before stirring in sour cream and never bringing the soup to a boil afterward. Whisking a small amount of hot broth into the sour cream first can also help temper it, though this recipe's method of incorporating it off-heat works perfectly.
- → Can I add protein to make this more substantial?
Yes. Cooked egg noodles or white beans transform this into a hearty main course. Some variations include seared tofu strips or cooked chicken for non-vegetarians. The soup base adapts well to these additions without losing its character.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently over low heat, stirring occasionally. The soup may thicken when chilled—simply add a splash of broth or water when reheating to reach desired consistency.