Creamy Mushroom Stroganoff Soup

The way mushrooms transform in a hot pan still fascinates me every time. I stood at the stove watching them shrink and deepen in color, releasing that earthy aroma that fills the whole kitchen. My roommate wandered in asking what smelled so incredible, and I realized this soup was going to be special. Something about combining stroganoff flavors with a cozy soup format just felt right for a rainy Tuesday.

I first made this during a particularly brutal winter when all anyone wanted was comfort food. My friend Sarah came over shivering from the cold, and I served her this soup with a hunk of crusty bread. She sat there silent for a full minute after the first spoonful, then looked up and said this is exactly what I didnt know I needed. Now she requests it every time the temperature drops below freezing.

Ingredients

• 500 g mixed mushrooms: I use whatever looks freshest at the market, but cremini and shiitake together give you that perfect meaty texture and deep flavor
• 1 medium onion: Finely chopped so it practically disappears into the soup, providing that sweet aromatic base
• 2 cloves garlic: Minced fresh, never jarred, because it makes a noticeable difference in the final flavor
• 1 medium carrot and 2 celery stalks: The classic soup foundation, diced small so they cook evenly and wont overpower the mushrooms
• 1 tbsp olive oil and 1 tbsp butter: The combination gives you the high smoke point of oil with that rich buttery flavor
• 1 L vegetable broth: Use a good quality one you actually enjoy drinking, because it becomes the backbone of your soup
• 2 tbsp dry white wine: Optional but adds brightness, and honestly any cooking wine works if you dont want to open a whole bottle
• 2 tsp soy sauce and 1 tbsp white miso paste: This double umami hit is what makes the soup taste so complex and satisfying
• 1 tsp smoked paprika and 1/2 tsp dried thyme: Smoked paprika gives that subtle bacon-like depth without any meat
• 200 ml sour cream or crème fraîche: Full fat is worth it here, and dont skip the flour coating step or your soup might separate
• 2 tbsp fresh parsley: Chopped right before serving for that pop of color and fresh contrast to all the rich creaminess

Instructions

Build your flavor foundation:

Heat the olive oil and butter in a large pot over medium heat, then add your onion, carrot, and celery. Let them sauté for about 5 minutes until theyre softened and fragrant, stirring occasionally so nothing sticks.

Develop the mushroom magic:

Stir in the garlic and cook for just 30 seconds until fragrant, then add all those sliced mushrooms. Cook for 7 to 8 minutes, stirring occasionally, until theyre beautifully golden and have released all their moisture into the pot.

Create the thickener:

Sprinkle the flour over your vegetables and stir constantly to coat everything evenly. Let it cook for 1 minute to remove that raw flour taste, which I learned the hard way makes the soup taste dusty and unfinished.

Deglaze and build the broth:

Pour in the white wine if youre using it, scraping up any flavorful bits stuck to the bottom of the pot. Add the vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper, then bring everything to a gentle simmer.

Simmer and infuse:

Cover the pot and let it cook for 15 minutes so all those flavors can meld together. While it simmers, whisk the miso paste with 2 tablespoons of hot broth in a small bowl until completely smooth.

Finish with creaminess:

Reduce the heat to low and stir that miso mixture back into the soup. Then stir in the sour cream until fully combined and silky smooth, but keep it gentle and do not let it boil or the cream might curdle.

Season and serve:

Taste your soup and adjust the seasoning if needed, then ladle it into warm bowls. Top with fresh parsley and an extra dollop of sour cream if youre feeling generous, and serve immediately while its steaming hot.

Save

This soup has become my go-to for Sunday suppers, mostly because it makes the house smell incredible and everyone assumes I spent hours on it. Last month my brother finally admitted he used to hate mushrooms until he tried this version. Now he texts me whenever he sees mushrooms on sale, which I consider a personal victory.

Making It Your Own

Ive discovered that adding a handful of baby spinach right at the end gives you this gorgeous color contrast and sneaks in some greens. Sometimes I throw in cooked egg noodles if I want to make it more substantial, turning it into a complete meal in a bowl. The soup base is also incredible with wild rice added during the simmer.

Variance In Texture

One trick I stumbled upon accidentally is reserving a small handful of sliced mushrooms before adding them to the pot. Sauté those separately until theyre almost crispy, then use them as a topping. It creates this wonderful texture contrast against the creamy soup and looks restaurant fancy.

Perfect Pairings

Crusty bread is nonnegotiable here, something with a good chewy crumb to soak up all that creamy broth. A simple green salad with bright vinaigrette cuts through the richness beautifully. And honestly, a light red wine like Pinot Noir makes this feel like a proper dinner party.

• Warm your bowls before serving to keep the soup hot longer
• Double the recipe if youre feeding a crowd because it disappears fast
• The soup actually freezes well if you leave out the sour cream and add it when reheating

Save

Theres something so satisfying about a soup that tastes luxurious but comes together on a weeknight. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this soup vegan?

Absolutely. Replace butter with plant-based butter and use vegan sour cream or cashew cream instead of dairy sour cream. The miso already provides plenty of savory depth.

→ What mushrooms work best?

Mixed mushrooms create the most flavor—try cremini, shiitake, and button mushrooms. Shiitake adds extra umami while cremini provide meaty texture.

→ Why add miso paste?

White miso deepens the savory flavor profile without overpowering. Always whisk it with hot broth first to dissolve smoothly before stirring into the soup.

→ Can I freeze this soup?

The soup freezes well before adding sour cream. Add fresh sour cream when reheating for best texture and to prevent curdling.

→ What can I serve with it?

Crusty bread, garlic toast, or a simple green salad complement perfectly. For heartier meals, add cooked egg noodles directly to the soup.

→ How do I prevent curdling when adding sour cream?

Reduce heat to low before stirring in sour cream and never boil afterward. Temper the cream by adding a small amount of hot soup first, then stir everything together gently.