Creamy Mushroom Stroganoff (Printable)

Luscious vegetarian soup combining classic stroganoff flavors with mushroom umami and miso depth.

# What You'll 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 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 It:

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 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 Advice:

01 -
  • The hint of miso paste works like culinary magic, adding a savory depth that youll find yourself craving even when youre not hungry.
  • Its one of those rare vegetarian dishes that makes even dedicated meat-eaters forget theyre eating plant-based because the mushrooms deliver such satisfying umami richness.
02 -
  • Never add sour cream to boiling soup or it will curdle and separate, ruining the smooth texture I spent years perfecting through many disappointing batches.
  • Whisking miso with a little hot broth before adding it to the pot ensures it dissolves completely, preventing those unpleasant concentrated pockets I encountered in my early attempts.
03 -
  • For an extra dimension of flavor, rehydrate a small handful of dried porcini mushrooms and add both the mushrooms and their soaking liquid to the broth, a trick I learned from an Italian grandmother that completely transformed my soup game.
  • Let your sliced mushrooms sit in a single layer for 20 minutes before cooking, this slight drying concentrates their flavor and helps them brown rather than steam in the pot.
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