Save There was a Tuesday when my friend texted asking if I could make something warm and filling, and I found myself staring at a container of mixed mushrooms wondering how to turn them into magic. That's when this soup came together—a hybrid of my grandmother's stroganoff obsession and my recent discovery that a teaspoon of miso paste could make vegetables sing. The first spoonful told me I'd stumbled onto something worth repeating.
I made this for my parents one rainy evening, and my dad—who's skeptical of anything labeled vegetarian—asked for seconds and wanted the recipe written down. That moment, watching him blow on a spoonful and close his eyes, made me realize this soup bridges the gap between comfort food and actually good food. It's the kind of dish that quietly convinces people.
Ingredients
- Mixed mushrooms (500 g): Use cremini, shiitake, and button varieties for layered flavor—cremini give earthiness, shiitake add meatiness, and button mushrooms provide bulk and balance.
- Onion, carrot, celery (the aromatics): This trio is your foundation, and chopping them roughly equal sizes helps them cook evenly.
- Garlic (2 cloves): Mince it fine so it distributes throughout the broth rather than leaving sharp chunks.
- Olive oil and unsalted butter (1 tbsp each): The combination gives you the best sear on mushrooms while keeping the flavor clean.
- Vegetable broth (1 L): Quality matters here since it's the backbone—I use low-sodium so I can control salt levels.
- Dry white wine (2 tbsp, optional): It adds brightness and helps deglaze the pan, but skip it if you prefer a non-alcoholic version.
- Soy sauce and white miso (2 tsp and 1 tbsp): These are the secret—they create savory depth without making the soup taste Asian.
- Smoked paprika and thyme (1 tsp and 1/2 tsp): Paprika brings a subtle smokiness that complements mushrooms, while thyme adds an earthy, familiar note.
- Sour cream or crème fraîche (200 ml): Full-fat versions create the proper silky texture—don't skimp here.
- All-purpose flour (1 tbsp): This acts as a thickener and prevents the sour cream from breaking.
- Fresh parsley (2 tbsp): Added at the end, it provides brightness and cuts through the richness.
Instructions
- Soften your base vegetables:
- Heat olive oil and butter in a large pot over medium heat, then add onions, carrots, and celery. You'll notice the kitchen starting to smell like home within a minute—let them soften for 5 minutes, stirring occasionally until the onions turn translucent.
- Build flavor with garlic and mushrooms:
- Stir in minced garlic and cook for just 30 seconds until fragrant, then add your sliced mushrooms. Cook for 7 to 8 minutes, stirring now and then, watching as the mushrooms release their liquid and turn golden brown—this is when they develop that rich, concentrated flavor.
- Create a roux:
- Sprinkle flour over the vegetables and stir everything together to coat evenly, then cook for 1 minute. This removes the raw flour taste and helps thicken the soup later.
- Deglaze the pot:
- Pour in the white wine if using, scraping the bottom with your wooden spoon to lift up all those flavorful browned bits. If you skip the wine, just move to the next step.
- Simmer the broth:
- Add vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover the pot, and let it cook for 15 minutes so all the flavors meld together.
- Dissolve the miso:
- While the soup simmers, whisk the white miso paste in a small bowl with 2 tablespoons of hot broth until completely smooth with no lumps. Stir this back into the pot—the miso dissolves into the soup and adds that savory, umami richness without being obvious.
- Add the cream:
- Turn the heat to low and stir in your sour cream or crème fraîche until fully combined. This is important—keep the temperature low so the cream doesn't break and curdle.
- Taste and adjust:
- Add more salt, pepper, or even a splash more soy sauce if the soup needs it. Trust your palate here.
- Serve with care:
- Ladle into bowls and top with fresh parsley and a small dollop of extra sour cream if you like. Serve immediately while hot.
Save The first time I served this, someone asked if there was cream in it, and when I said yes, they looked surprised at how naturally it integrated. That's the moment I knew this recipe had struck the right balance—creamy but not heavy, rich but not cloying.
Why Mushrooms Make This Soup Special
Mushrooms are one of those ingredients that most people don't give enough credit to, but they're quietly one of the most flavorful things you can cook with. When you sauté them and let them release their moisture, they concentrate into something almost meaty—which is why this soup feels substantial even without meat. The mix of varieties matters because cremini brings earthiness, shiitake adds umami on top of umami, and button mushrooms provide structure and sweetness.
The Stroganoff Connection
This soup is my interpretation of stroganoff translated into something you can eat with a spoon. Traditional stroganoff has that sour cream-based sauce, the paprika, the tender vegetables, and a deep savory flavor—and this soup captures all of that in liquid form. I think of it as stroganoff's more refined cousin, the one you'd serve at a dinner party without feeling like you're stretching yourself too thin in the kitchen.
Serving Suggestions and Pairings
This soup is perfect on its own, but it also plays well with others. A thick slice of crusty bread is essential for soaking up every last spoonful, and if you want something to drink alongside it, a light-bodied red wine or even a crisp white wine works beautifully. For leftovers, this soup actually improves the next day as flavors continue to deepen, though you might need to thin it slightly with extra broth when reheating.
- Pair with grilled cheese for a more indulgent meal, or serve alongside a simple green salad for balance.
- Add a handful of cooked egg noodles or baby spinach if you want to bulk it up or add texture.
- For a vegan version, swap the butter for plant-based butter and the sour cream for cashew cream or coconut cream.
Save This soup has become my go-to when I want to impress without stress, when the weather turns cool and I need something warm in my hands, or when I remember that good food doesn't require hours at the stove. Make it once and you'll find yourself making it again.
Common Questions
- → What makes this soup different from traditional stroganoff?
This version transforms the classic beef and noodle dish into a silky soup while preserving the signature sour cream creaminess and mushroom-forward flavor profile. The addition of miso paste adds deeper umami layers you won't find in traditional preparations.
- → Can I make this vegan?
Absolutely. Substitute butter with plant-based alternative and replace sour cream with cashew cream or vegan sour cream. The miso and mushrooms provide plenty of richness, so the plant-based version remains deeply satisfying.
- → Why add miso paste to mushroom soup?
White miso enhances the natural earthiness of mushrooms through fermentation-derived umami compounds. It creates a savory depth that balances the sour cream's tanginess without tasting distinctly Japanese—it simply makes everything taste more mushroom-forward.
- → How do I prevent the sour cream from curdling?
Always reduce heat to low before adding sour cream and never let the soup return to a boil afterward. Whisking a small amount of hot broth into the sour cream first (tempering) helps it incorporate smoothly without shocking the dairy.
- → What mushroom varieties work best?
A mix of cremini, shiitake, and button mushrooms provides varying textures and flavor depths. Shiitakes bring meaty umami, cremini offer earthiness, while button mushrooms contribute mild sweetness and absorb the seasoned broth beautifully.
- → Can I freeze this soup?
Freezing before adding the sour cream works perfectly—portion the cooled soup without cream into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in fresh sour cream just before serving.