Pin This My neighbor showed up at my door one rainy October afternoon with a container of stroganoff soup that tasted nothing like the heavy beef version I'd grown up with. It was silky, mushroom-forward, and had this subtle umami depth that made me keep asking what the secret ingredient was. When she finally admitted it was miso paste whisked into sour cream, I was determined to recreate it that very week, and honestly, this version has become my go-to for nights when I need comfort but want something lighter.
I made this for my book club last winter, and someone actually put down her phone mid-scroll to focus on the bowl in front of her, which in 2024 feels like a genuine miracle. The sour cream made it luxurious without being heavy, and the fresh parsley on top gave it this bright finish that made everyone want seconds. That night taught me that stroganoff doesn't have to be fussy or meat-based to feel genuinely special.
Ingredients
- Mixed mushrooms (500 g): Use a combination of cremini, shiitake, and button for layers of flavor; cremini brings earthiness while shiitake adds that umami punch that makes this soup taste restaurant-quality.
- Onion, garlic, carrot, and celery: This aromatic base is your foundation, and taking time to dice them evenly means they soften at the same rate.
- Olive oil and unsalted butter: The combination gives you the fat you need for flavor while letting the butter add richness without overwhelming the mushrooms.
- Vegetable broth (1 L): Quality matters here since this is the main liquid; if you only have store-bought, choose one without added sweetness.
- White wine (optional): It adds brightness and helps cut through the richness, but you can skip it if you don't have it on hand.
- Soy sauce and white miso paste: These are the secret partnership that creates depth; the miso especially needs to be whisked with hot broth first to avoid lumps and preserve its umami power.
- Smoked paprika and dried thyme: The paprika adds color and a subtle smokiness, while thyme brings an herbaceous backbone that grounds the earthiness of the mushrooms.
- Sour cream or crème fraîche: This is what makes it a stroganoff; add it at the very end and keep the heat low or you'll end up with a curdled mess (learned that the hard way).
- All-purpose flour: Just a tablespoon to coat the vegetables before deglazing, which helps thicken the soup naturally without needing cornstarch.
- Fresh parsley: Don't skip the garnish; it's not just pretty, it adds a fresh herbaceous note that lifts the whole bowl.
Instructions
- Warm your fat and build your base:
- Heat the olive oil and butter together over medium heat, then add your chopped onions, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally, until the onions turn translucent and smell incredible.
- Wake up the aromatics:
- Add your minced garlic and cook for just 30 seconds, stirring constantly so it doesn't catch on the hot pan. The second it smells fragrant, move to the mushrooms.
- Get your mushrooms golden:
- Add all the sliced mushrooms to the pot and cook for 7 to 8 minutes, stirring occasionally. You'll see them start golden brown and release their moisture into the pot, which is exactly what you want.
- Make a light roux:
- Sprinkle the flour over everything and stir to coat evenly, then cook for 1 minute. This removes the raw flour taste and helps thicken your soup naturally.
- Deglaze and add depth:
- If using white wine, pour it in now and scrape the bottom of the pot with your wooden spoon to release all those flavorful browned bits. The sound of that sizzle is when you know it's working.
- Build your broth:
- Pour in the vegetable broth, then add soy sauce, smoked paprika, thyme, salt, and pepper. Bring it to a gentle simmer, cover the pot, and let it bubble quietly for 15 minutes.
- Dissolve the miso:
- While that's simmering, whisk your white miso paste with 2 tablespoons of hot broth from the pot in a small bowl until it's completely smooth. This prevents lumps and lets the miso distribute evenly through the soup.
- Stir in the miso magic:
- Pour this miso mixture back into the pot and stir until combined. At this point, you'll notice the soup deepens in color and develops this savory richness.
- Add your creamy finish:
- Reduce the heat to low and stir in your sour cream slowly until the whole soup turns silky and creamy. Keep the heat low or the sour cream will break and you'll end up with flecks instead of smoothness.
- Taste and adjust:
- Give it a careful taste and add more salt, pepper, or a splash of soy sauce if needed. Everyone's broth tastes different, so trust your palate.
- Serve with style:
- Ladle into bowls, top with fresh chopped parsley, and add an extra dollop of sour cream if you're feeling generous. Serve while it's hot and steaming.
Pin This My partner came home from work one evening to find me tasting this soup straight from the pot, spoon by spoon, completely unaware that I'd been sampling it for the past five minutes. That's when I realized this wasn't just a recipe anymore, it was something I actually wanted to eat on purpose, not just because it was easy to make.
Why Miso Is the Secret Weapon
Miso paste is one of those ingredients that sounds fancy but does something incredibly simple: it amplifies every savory flavor in the pot without tasting fishy or overwhelming. When you whisk it into hot broth first, it dissolves smoothly and spreads its umami goodness evenly through the soup, turning an ordinary mushroom broth into something that tastes like you've been simmering it all day. The white miso specifically is milder and less salty than red miso, so it won't overpower the delicate mushroom flavors.
Mushroom Varieties and How They Matter
Using a mix of mushrooms rather than just one type gives you different textures and flavor notes: cremini brings earthiness, shiitake adds that deep umami savory note, and button mushrooms keep things light and accessible. I used to think any mushroom would do, but that changed the day I made this with all cremini and it tasted flat compared to when I mixed them. The variety also means different mushrooms release moisture at different rates, which actually helps build more flavor complexity as they cook down.
Making This Your Own
This soup is forgiving and loves variations depending on what you have and what mood you're in. One evening I threw in a handful of spinach at the very end and it added this bright, slightly mineral quality that was unexpected and wonderful. I've also added cooked egg noodles for a heartier version, swapped the sour cream for cashew cream to make it vegan, and once even stirred in a splash of sherry instead of white wine because that's what was open in my cabinet.
- For a vegan version, use plant-based butter and replace sour cream with vegan sour cream or blended cashew cream to keep the texture silky.
- Add fresh spinach, cooked egg noodles, or even small diced potatoes in the last few minutes if you want to make it more substantial.
- Pair it with crusty bread and a glass of light red wine, or keep it simple with a green salad on the side.
Pin This This soup has become the dish I make when I want to feel taken care of by my own cooking, which might be the best compliment any recipe can get. It's proof that vegetarian comfort food doesn't need to apologize or be complicated, just thoughtful.
Recipe FAQs
- → What makes this soup creamy?
The velvety texture comes from sour cream or crème fraîche stirred in at the end, combined with a flour roux. This creates rich body without requiring heavy cream.
- → Can I make this vegan?
Absolutely. Replace butter with plant-based butter and substitute sour cream with vegan alternatives or cashew cream. The result remains equally satisfying.
- → Why use white miso paste?
White miso adds subtle fermented depth that enhances mushroom umami naturally. It's whisked with hot broth before adding to ensure smooth incorporation.
- → How do I prevent the sour cream from curdling?
Always reduce heat to low before stirring in sour cream. Never boil after adding—gentle warming keeps the creamy texture perfectly smooth.
- → What mushrooms work best?
A mix of cremini, shiitake, and button mushrooms provides varied texture and flavor. Shiitake contributes extra umami, while cremini offers meaty substance.
- → Can I add protein?
Yes. Cooked egg noodles make excellent additions, turning this into a more substantial meal. Some also enjoy adding white beans for plant-based protein.