Let’s talk about comfort in a bowl. Imagine a creamy, savory soup that carries the rich, indulgent flavors of a classic beef stroganoff-but without the beef. Yes, I’m talking about Stroganoff Mushroom Soup, a dish that perfectly balances hearty mushrooms, luscious cream, and aromatic herbs. It’s the kind of soup that hugs you from the inside, warms your soul on a chilly evening, and doubles as an elegant starter when entertaining guests.
Whether you’re a mushroom aficionado, a vegetarian looking for a filling dish, or someone who simply loves rich, flavorful soups, this recipe is a delightful treat. And here’s the exciting part-it’s incredibly adaptable, meaning you can tweak it to your taste while still keeping the soul of the classic stroganoff intact.
Stroganoff Mushroom Soup Recipe
This soup is a marriage of textures and flavors:
- Earthy mushrooms: A mix of cremini, button, and portobello brings depth.
- Creamy base: Sour cream or heavy cream gives it that velvety richness reminiscent of traditional stroganoff.
- Aromatics: Onions, garlic, and paprika create that signature savory warmth.
- Fresh herbs: Dill or parsley adds brightness and a hint of freshness to cut through the richness.
The result? A soup that’s luxurious yet comforting, indulgent yet simple, and deeply satisfying in every spoonful.
Ingredients Needed
Here’s a detailed list of what you’ll need to make this soup sing:
- Mushrooms (about 12 oz): A mix of cremini, button, and portobello for layered flavor.
- Onion (1 medium): Finely chopped to create a flavorful base.
- Garlic (2-3 cloves): Minced, adding a fragrant punch.
- Butter (3 tbsp): For sautéing, brings richness and depth.
- Olive oil (1 tbsp, optional): Helps prevent butter from burning.
- Flour (2 tbsp): Acts as a thickening agent for that creamy consistency.
- Vegetable broth (4 cups): Or chicken broth if you’re not vegetarian.
- Sour cream (1/2 cup): Gives that tangy creaminess.
- Paprika (1-2 tsp): Smoked or sweet, depending on preference.
- Dijon mustard (1 tsp): Adds a subtle tangy depth.
- Salt and pepper: To taste.
- Fresh dill or parsley (2-3 tbsp): Chopped for garnish.
- Optional additions: Carrots, celery, or a splash of white wine for extra flavor complexity.
Cooking Instructions
Let’s get to the heart of it-how to transform these ingredients into a soul-warming soup:
- Prep your mushrooms and aromatics: Clean the mushrooms with a damp paper towel and slice them evenly. Chop onions and mince garlic.
- Sauté the base: In a large pot, melt butter with olive oil over medium heat. Add onions and cook until translucent. Stir in garlic and cook for another minute.
- Cook the mushrooms: Add mushrooms to the pot and cook until they release their liquid and it evaporates, giving them a rich, concentrated flavor.
- Create the roux: Sprinkle flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add broth and seasoning: Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Add paprika, salt, and pepper. Bring to a gentle simmer for 10-15 minutes.
- Finish with creaminess: Reduce heat and stir in sour cream and Dijon mustard. Make sure the soup doesn’t boil after adding sour cream, or it may curdle.
- Taste and adjust: Check seasoning and add more salt, pepper, or paprika if needed.
- Garnish and serve: Ladle into bowls and sprinkle with fresh dill or parsley. Serve with crusty bread for the ultimate experience.
Ingredient Insights
Understanding the role of each ingredient can elevate your soup:
- Mushrooms: Different varieties contribute unique earthy tones; cremini is mild, portobello is meaty, and button mushrooms add a subtle sweetness.
- Sour cream vs. heavy cream: Sour cream brings tanginess; heavy cream provides richness. Mixing both is a common technique for balanced flavor.
- Paprika: Sweet paprika adds warmth; smoked paprika introduces a subtle smokiness reminiscent of traditional beef stroganoff.
- Dijon mustard: Enhances the savory depth without overpowering the soup.
Expert Tips
Here’s how to take this soup from great to unforgettable:
- Avoid overcrowding mushrooms: Sauté in batches if needed. Overcrowding causes steaming rather than browning, reducing flavor intensity.
- Slow simmering: Let the soup simmer gently to allow flavors to meld without curdling the cream.
- Enhance umami: A splash of soy sauce or a small amount of Worcestershire sauce adds an extra layer of depth.
- Texture variety: Reserve a few mushroom slices to sauté separately and add as a garnish for a more interesting texture.
Recipe Variations
Variety keeps things exciting. Consider these twists:
- Vegan version: Replace butter with olive oil and sour cream with coconut cream or cashew cream.
- Add protein: Stir in cooked chicken, beef strips, or tofu for a heartier meal.
- Herb twists: Swap dill for thyme or tarragon for a different flavor profile.
- Spicy kick: Add a pinch of cayenne pepper or smoked chili for heat.
- Wine infusion: Deglaze the pan with white wine before adding broth for an extra layer of sophistication.
Final Words
Stroganoff Mushroom Soup isn’t just a meal; it’s an experience. The earthy mushrooms, creamy base, and carefully balanced spices make every spoonful a comforting delight. It’s perfect for weeknight dinners, cozy lunches, or even impressing guests with minimal effort.
The beauty of this soup lies in its versatility-you can make it rich, tangy, spicy, or herbaceous, depending on your mood and pantry. Once you master this base, the variations are endless.
FAQs
What Ingredients Are Needed For A Stroganoff Mushroom Soup Recipe?
The basic ingredients for stroganoff mushroom soup include mushrooms (such as cremini or button), onions, garlic, vegetable or chicken broth, sour cream, butter, flour, and seasonings like paprika, thyme, salt, and pepper. Optional ingredients may include white wine or Worcestershire sauce for extra depth of flavor.
Can I Use Dried Mushrooms In Stroganoff Mushroom Soup?
Yes, you can use dried mushrooms in stroganoff mushroom soup. Simply rehydrate the dried mushrooms in hot water for about 20 minutes before using them. The soaking liquid can also be added to the soup for extra umami flavor.
Can I Make Stroganoff Mushroom Soup Vegetarian?
Yes, stroganoff mushroom soup can be made vegetarian by using vegetable broth instead of chicken broth and ensuring the sour cream and butter are plant-based or dairy-free alternatives.
What Is The Best Way To Thicken Stroganoff Mushroom Soup?
The best way to thicken stroganoff mushroom soup is by using a roux (butter and flour mixture) or by pureeing a portion of the soup to create a creamier consistency. Alternatively, you can use cornstarch mixed with a little water to thicken the soup.
Can I Make Stroganoff Mushroom Soup Ahead Of Time?
Yes, stroganoff mushroom soup can be made ahead of time and stored in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or water to adjust the consistency, as the soup can thicken upon standing.
What Type Of Mushrooms Are Best For Stroganoff Mushroom Soup?
Cremini mushrooms are often recommended for stroganoff mushroom soup due to their rich, earthy flavor. However, button mushrooms, shiitake, or a blend of wild mushrooms can also be used depending on your preference.
Can I Substitute Sour Cream In A Stroganoff Mushroom Soup Recipe?
Yes, you can substitute sour cream with heavy cream, Greek yogurt, or a dairy-free cream alternative if you prefer. Each will slightly alter the taste and texture but will still result in a creamy soup.
How Long Does It Take To Make Stroganoff Mushroom Soup?
Typically, stroganoff mushroom soup takes about 30 to 40 minutes to prepare and cook. The time may vary slightly depending on the method used and whether you are making a roux or letting the soup simmer for a longer time.
What Can I Serve With Stroganoff Mushroom Soup?
Stroganoff mushroom soup pairs well with crusty bread, garlic bread, or a side of leafy greens like a simple salad. You can also serve it over egg noodles or rice for a more substantial meal.
Is Stroganoff Mushroom Soup Spicy?
Traditional stroganoff mushroom soup is not typically spicy, but it does have a rich, savory flavor. If you like some heat, you can add a pinch of cayenne pepper, red pepper flakes, or hot sauce to taste.