Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff Soup is a luscious, comforting vegetarian dish that blends the classic flavors of traditional stroganoff with rich mushroom umami and a subtle hint of white miso. This recipe creates a deep, complex flavor profile that is perfect for cozy evenings at home and fits seamlessly into plant-based diets.

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With a preparation time of only 15 minutes, this European-inspired soup transforms simple vegetables and mixed mushrooms into a hearty, warming meal. The addition of smoked paprika and dried thyme provides an earthy warmth that complements the golden-brown sautéed mushrooms, making every spoonful a delight.

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, to taste
• 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 (optional)

Instructions

1.

Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.

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.

3.

Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flour taste.

4.

Deglaze with white wine (if using), scraping up any bits from the bottom of the pot.

5.

Add vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes.

6.

In a small bowl, whisk miso paste with 2 tablespoons of hot broth until smooth. Stir this mixture back into the soup.

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.

8.

Taste and adjust seasoning if needed.

9.

Ladle into bowls, garnish with fresh parsley and an extra dollop of sour cream if desired. Serve hot.

Zusatztipps für die Zubereitung

To ensure the best flavor, use a large soup pot to allow the mushrooms enough space to brown properly rather than steaming. When finishing the soup, be sure to whisk the miso paste with hot broth separately to avoid clumps, and always keep the heat low after adding the sour cream to maintain a smooth, velvety consistency.

Varianten und Anpassungen

This recipe is highly adaptable; for a vegan version, simply use plant-based butter and replace the sour cream with a vegan alternative or cashew cream. For extra heartiness and texture, you can also stir in a handful of baby spinach or pre-cooked egg noodles during the final stage of cooking.

Serviervorschläge

Serve this soup hot, garnished with fresh parsley and an extra dollop of sour cream if you prefer. It pairs beautifully with crusty bread for dipping and a light-bodied red wine to balance the earthy umami of the mushrooms.

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Whether you are looking for a simple weeknight dinner or a comforting plant-based meal, this Creamy Mushroom Stroganoff Soup is a guaranteed crowd-pleaser. Its rich flavors and luxurious finish make it a standout dish for any occasion.

Recipe Questions & Answers

→ Can I make this soup vegan?

Absolutely. Replace the butter with plant-based butter and swap sour cream for vegan alternatives like cashew cream or coconut yogurt. The miso and mushrooms still provide plenty of depth.

→ What type of mushrooms work best?

Mixed mushrooms create the most complex flavor. Cremini offer meatiness, shiitake bring smoky depth, and button mushrooms provide a mild base. Fresh wild mushrooms would be excellent when in season.

→ Why add miso paste?

White miso adds concentrated umami that enhances the mushroom's natural earthiness. It also provides a subtle salty element, allowing you to use less added salt while boosting overall flavor complexity.

→ Can I freeze this soup?

The soup freezes well before adding sour cream. Freeze the base, then thaw and reheat before stirring in the cream element. Sour cream can separate when frozen and reheated.

→ What can I serve alongside?

Crusty bread is perfect for soaking up the creamy broth. A light green salad with acidic vinaigrette balances the richness. The dish also pairs nicely with boiled egg noodles added directly to the bowl.

→ How long does this soup keep?

Stored in an airtight container in the refrigerator, the soup keeps for 3-4 days. Reheat gently over low heat, being careful not to boil after the sour cream has been added.