Creamy Mushroom Stroganoff Soup (Printable)

Luscious vegetarian soup with mushrooms, miso, and creamy sour cream in 45 minutes.

# What You’ll 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

# How To Make:

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

# Top Suggestions:

01 -
  • It tastes like restaurant-quality stroganoff but comes together in under an hour without any fuss.
  • The miso paste and soy sauce work like secret weapons, making the mushroom flavor so deep you'll catch yourself tasting it twice.
  • It's vegetarian but honestly so satisfying that no one will notice what's missing.
02 -
  • If you add the sour cream while the soup is still boiling, it will curdle into tiny flecks and your beautiful creamy soup becomes grainy—kill the heat and wait, it's worth it.
  • Don't skip whisking the miso paste separately; dropping it straight into the pot leaves you with annoying little nodules floating around that nobody wants to bite into.
03 -
  • Slice your mushrooms all about the same thickness so they finish cooking at the exact same moment instead of some turning to mush while others stay firm.
  • If your soup tastes a bit flat even after seasoning, it's often because it needs a squeeze of acid—a tiny splash of lemon juice or white wine vinegar wakes everything up without making it taste sour.
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