Creamy Mushroom Stroganoff Soup

My neighbor showed up at my door one October evening with a container of sour cream she'd overbought, asking if I could use it. I'd been craving something warm and substantial, so I rifled through my pantry and found a bag of mixed mushrooms going soft. That's when I started building this soup, layer by layer, discovering how a spoonful of miso could deepen everything and turn it into something that tasted like comfort itself. It's become my go-to when I need the kitchen to smell like home.

I made this for my sister during her first week of being vegetarian, and I watched her face light up when she realized stroganoff didn't need meat to be satisfying. She asked for the recipe that night, and now she texts me photos of her attempts. Food moments like that stay with you.

Ingredients

• Mixed mushrooms, 500g: Use cremini, shiitake, and button in whatever combination you find; cremini and shiitake bring deeper earthiness while buttons keep things affordable and approachable.
• Onion, 1 medium: Finely chopped onions dissolve into the broth and become the foundation of everything, so don't skip them or rush this step.
• Garlic, 2 cloves: Added after the softer vegetables so it doesn't burn and turn bitter on you.
• Carrot and celery: The classic trio softens and builds flavor gradually; roughly diced works better than tiny pieces here.
• Olive oil and butter, 1 tbsp each: Butter brings richness while oil helps prevent burning; together they're perfect for sautéing without stress.
• Vegetable broth, 1 L: Use good quality broth because it's your soup's backbone; homemade is wonderful if you have it.
• White wine, 2 tbsp optional: It brightens everything, but if you skip it, add an extra splash of broth and a pinch more salt.
• Soy sauce and white miso paste: These two work as umami amplifiers, deepening the mushroom notes without tasting Asian; don't substitute miso with anything else, it's that important.
• Smoked paprika and thyme: Paprika adds a gentle smokiness that whispers in the background; dried thyme ties it all together.
• Sour cream or crème fraîche, 200ml: Full-fat is essential here; the fat is what makes it silky and prevents curdling when heat hits it.
• All-purpose flour, 1 tbsp: This tiny amount thickens the soup gently without making it heavy; it also removes the raw flour taste when you cook it briefly.
• Fresh parsley and extra sour cream: Parsley adds brightness at the end; the dollop of sour cream on top is optional but feels luxurious.

Instructions

Start your base:

Heat oil and butter together in a large pot over medium heat until the butter foams gently. Add your chopped onion, carrot, and celery, stirring occasionally for about 5 minutes until they soften and the onion turns translucent; this is when your kitchen will start smelling absolutely wonderful.

Build the mushroom layer:

Stir in your minced garlic and cook just 30 seconds until fragrant, then add all your mushrooms at once. Let them cook for 7 to 8 minutes, stirring every couple minutes, until they're golden and have released their liquid into the pot; this concentrated mushroom juice is liquid gold for your soup.

Create the roux:

Sprinkle the flour over everything and stir gently to coat all the vegetables. Cook for exactly 1 minute, stirring constantly, to cook out the raw flour taste without browning it.

Deglaze if using wine:

Pour in your white wine if you have it, scraping the bottom of the pot with your spoon to lift up any browned bits; that's where the deepest flavor lives.

Simmer and season:

Add your vegetable broth, soy sauce, paprika, thyme, salt, and pepper, then bring to a gentle simmer and cover. Let it bubble quietly for 15 minutes so the flavors can marry and deepen.

Integrate the miso:

While the soup simmers, whisk your miso paste with 2 tablespoons of hot broth in a small bowl until completely smooth and creamy. Pour this mixture back into the soup and stir well; miso needs this gentle introduction or it'll clump.

Finish with cream:

Reduce your heat to low and stir in the sour cream slowly, making sure it's fully combined before you add more. Never let it boil after this point or the cream will curdle and lose its silky texture.

Taste and adjust:

Give it a final taste and adjust salt, pepper, or a splash more broth if needed; this is your moment to make it exactly right.

Serve with joy:

Ladle into bowls, top with fresh parsley and an extra dollop of sour cream, and serve while it's still steaming hot.

Save

There's something about serving this soup to someone on a cold evening that feels like giving them a warm hug in a bowl. The steam rises, the aroma fills the room, and suddenly the world feels smaller and safer.

The Mushroom Moment

Getting the mushrooms right is where this soup earns its magic. When you add them to the pot after the onions are soft, they'll release their moisture slowly, creating a deep, almost meaty broth that vegetarians and carnivores alike find genuinely satisfying. The key is patience—let them cook without rushing, stirring just occasionally so they can caramelize slightly at the edges.

Why Miso Changes Everything

Miso paste is the ingredient that makes people ask what you did differently, but you'll never tell them it's basically a spoonful of fermented beans. It works in the background, amplifying the mushroom flavor and adding a savory depth that makes the soup taste like it's been simmering for hours instead of minutes. This is umami in its most elegant form.

Variations and Additions

Once you've made this soup a few times and feel comfortable with it, you can start playing. Some people stir in a handful of fresh spinach at the very end, letting it wilt into the warmth. Others add cooked egg noodles or small pasta to make it more substantial. You could even swirl in truffle oil if you're feeling fancy, or add a splash of cognac instead of white wine.

• Try adding baby spinach in the last minute for a boost of greens without changing the soup's character.
• Cooked egg noodles or small pasta shapes can transform this into something heartier if you need to stretch one pot into more servings.
• A drizzle of truffle oil or a splash of good cognac turns an ordinary dinner into something that feels special.

Save

This soup has a way of becoming a comfort you return to again and again, especially when you need something warm and true. It's proof that simple ingredients, treated with care and attention, can become something that tastes like love.

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. All other ingredients remain the same.

→ 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 for variety and deeper umami.

→ Why add miso paste to mushroom soup?

Miso paste enhances the natural umami of mushrooms, adding depth and savory complexity. It creates a richer, more rounded flavor profile that complements the creamy stroganoff base beautifully.

→ How do I prevent the sour cream from curdling?

Always reduce heat to low before adding sour cream and never let the soup boil afterward. Stir gently and continuously when incorporating the cream to maintain a smooth, luscious texture.

→ Can I add noodles to this soup?

Absolutely! Cooked egg noodles or pasta make a wonderful addition. Add them in the last few minutes of cooking or stir into individual bowls to prevent them from becoming too soft.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently. The soup may thicken when chilled, so add a splash of broth when reheating.