Creamy Mushroom Stroganoff Soup (Printable)

Luscious vegetarian soup with mushrooms, sour cream, miso, and smoked paprika. Ready in 45 minutes.

# What You Need:

→ Mushrooms

01 - 1 lb 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 tbsp olive oil
07 - 1 tbsp unsalted butter
08 - 4 cups vegetable broth
09 - 2 tbsp dry white wine, optional
10 - 2 tsp soy sauce
11 - 1 tbsp white miso paste
12 - 1 tsp smoked paprika
13 - 1/2 tsp 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 tbsp all-purpose flour

→ Garnish

17 - 2 tbsp 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 Hints:

01 -
  • It tastes decadent enough to feel like a treat, but comes together in under an hour with ingredients you probably have on hand.
  • The miso paste does something quiet and magical to the broth—you won't taste it directly, but you'll notice how much more complex everything becomes.
  • Works beautifully for both vegetarians and anyone just looking for a bowl of pure comfort without much fuss.
02 -
  • Never boil the soup after sour cream goes in—even a rolling simmer will cause it to split and curdle, turning your beautiful soup grainy and sad.
  • Miso needs to be dissolved in hot liquid separately before stirring in; if you dump it directly into the pot, it clumps and you'll end up chewing on bitter little miso pockets instead of having it evenly distributed.
03 -
  • Slice your mushrooms thicker rather than thin—they'll hold their shape better as the soup cooks instead of dissolving into a grainy paste.
  • Taste the soup before you add sour cream and adjust your seasoning aggressively at that stage; once cream goes in, you've muted all the flavors slightly and adding more salt afterward feels wrong.
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