20-Minutes Mushroom Stroganoff Soup Infused With Rich Flavors

Dive into a world of gastronomic delight with our Mushroom Stroganoff Soup, a cozy hug in a bowl. This timeless culinary masterpiece, brimming with earthy, meaty mushrooms and rich, creamy broth, takes comfort food to a new level. 

A rustic symphony of flavors – tart, savory, creamy, and umami-rich – its magic unfurls in every spoonful. A heavenly combination that’s more than a meal; it’s an experience. 

Whether you’re warming up on a chilly day or seeking a soulful companion on a lazy afternoon, this classic reinvention is set to become your next food fixation. 

So, are you ready to savor the sublime?

What Is Mushroom Stroganoff Soup?

Mushroom Stroganoff Soup is a hearty, savory blend inspired by the traditional Russian Stroganoff dish. It features a creamy broth infused with fresh mushrooms, onions, garlic, and herbs. 

Distinguished by its depth of flavor, achieved through a delicate balance of earthy, tart, and umami elements, this soup is a warming comfort food loved around the globe.

Can You Vary The Recipe With Other Ingredients?

Mushroom Stroganoff Soup can be easily modified to suit a variety of dietary preferences and needs:

• Keto: Use heavy cream instead of Greek yogurt for a low-carb, high-fat version of the soup. You can also use a low-carb vegetable like cauliflower instead of onions.
• Paleo: Substitute the Greek yogurt with coconut cream to maintain the creaminess without any dairy. Remember, wine isn’t strictly paleo, so replace it with additional stock.
• Gluten-Free: This soup is naturally gluten-free as long as your broth or stock doesn’t contain gluten. Always read labels if you’re using store-bought products.
• Whole30: Make sure to use Whole30-compliant stock and replace the Greek yogurt with coconut cream or milk. Again, omit the wine as it isn’t Whole30-compliant.
• Vegetarian: The recipe is already vegetarian. Just make sure to use vegetable stock or broth instead of chicken or turkey stock.
• Vegan: To make the soup vegan, replace the Greek yogurt with a dairy-free alternative such as coconut cream or a vegan sour cream. Use a vegan gravy or roux, and ensure your stock is vegetable-based.

Recipe Directions

• Begin by preparing all the ingredients, which include dicing the onions, slicing the mushrooms, measuring the thyme, red wine, roux or gravy, stock, black pepper, and Greek yogurt, as well as chopping the parsley for garnishing purposes.
• Heat the olive oil in a small Dutch oven or stock pot over low-medium heat, and once it’s heated, add the diced onions and sauté them for about 2 minutes, stirring frequently to ensure even cooking.
• Next, incorporate the sliced mushrooms into the pot and continue to cook, stirring occasionally, until they have released most of their liquid, resulting in a rich and flavorful base.
• To further enhance the taste, stir in the thyme and red wine, allowing the wine to boil until it reduces by half, intensifying the flavors and providing a delightful complexity to the soup.
• Whisk in 1 cup of dark roux or leftover turkey gravy, followed by gradually pouring in the chicken or turkey stock while whisking continuously to achieve a smooth and velvety consistency.
• Allow the soup mixture to cook for approximately 10 minutes, allowing all the flavors to meld together and create a harmonious blend that will tantalize your taste buds.
• Season the soup with freshly ground black pepper, adding a hint of warmth and depth to the overall flavor profile.
• Gradually incorporate the Greek yogurt into the soup, whisking it in to add a tangy and creamy element that complements the other ingredients perfectly.
• Take a moment to taste the soup and adjust the seasoning with additional black pepper if needed, ensuring that it is perfectly balanced and suits your personal preferences.
• When ready to serve, garnish the hot soup with freshly chopped parsley, which will not only provide a vibrant pop of color but also impart a fresh and herbaceous note to the dish.
• Serve the soup piping hot, allowing your guests to savor the medley of flavors and enjoy the comforting goodness that it offers.

Variations, Add-Ons, And Toppings

Variations, add-ons, and toppings can elevate the Mushroom Stroganoff Soup to new levels of deliciousness. Here are a few possibilities:

Variations

• Vegetable Medley: You can add other vegetables, such as carrots, celery, or peas, for added nutrition and flavor.
• Protein Punch: Add some grilled chicken, cooked shrimp, or tofu cubes for a protein boost.
• Cream Alternatives: Use cream cheese, sour cream, or crème fraîche instead of Greek yogurt for a different twist on creaminess.
• Spicy Kick: Add a dash of cayenne pepper or smoked paprika for some heat.

Add-Ons

• Bread: A side of crusty bread or garlic bread would pair excellently with the soup, providing a crunchy contrast to the creamy soup.
• Cheese: Add some grated Parmesan, Cheddar, or Gruyère cheese for an extra layer of savory depth.
• Herbs: Try adding different fresh herbs like dill, chives, or tarragon for added freshness.

Toppings

• Croutons: Homemade croutons can add a delightful crunch and are an excellent way to use up stale bread.
• Nuts: Toasted almonds or hazelnuts can provide a contrasting texture.
• Fresh Herbs: A sprinkle of fresh chopped herbs like parsley, chives, or even some green onions can provide a pop of color and enhance the flavor.
• Drizzle of Oil: A final drizzle of truffle oil or olive oil can elevate the luxuriousness of the soup.

Can I Make Mushroom Stroganoff Soup In A Slow Cooker Or Instant Pot?

The Mushroom Stroganoff Soup can be adapted for both slow cookers and Instant Pots. Here’s a basic guide on how to do that:

Slow Cooker

• Sauté the onions, mushrooms, and thyme in a pan with olive oil as instructed in the original recipe. Add the red wine and let it reduce by half.
• Transfer the sautéed mixture to the slow cooker. Add the roux or gravy and the stock, stirring until well combined.
• Cook on low for 6-8 hours or on high for 3-4 hours. This slow and gentle cooking process will deepen the flavors.
• Whisk in the Greek yogurt before serving, and season with black pepper. Garnish with parsley and serve.

Instant Pot

• Use the Sauté function to sauté the onions, mushrooms, and thyme in olive oil. Add the red wine and let it reduce by half.
• Whisk in the roux or gravy and the stock, scraping the bottom of the pot to prevent any bits from sticking.
• Close the lid and set the Instant Pot to Manual or Pressure Cook on high for 10 minutes.
• Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
• Open the lid, whisk in the Greek yogurt, and season with black pepper. Garnish with parsley and serve.

Can I Use Store Broth, Or Should I Make My Own?

You can absolutely use store-bought broth or stock in your Mushroom Stroganoff Soup. However, there are a few things to consider when deciding between store-bought and homemade.

• Store-bought broth 

Store-bought broth or stock is a convenient choice and perfect for those times when you’re in a hurry or don’t have the ingredients to make homemade stock. When choosing store-bought, look for low-sodium options to control the saltiness of your soup better. It’s also wise to check the ingredient list for any additives or preservatives.

• Homemade broth

Homemade broth or stock, on the other hand, allows for greater control over the flavor and salt content. Making your own broth or stock can be a great way to use leftover vegetable scraps or bones, and it can be made in large batches and frozen for future use. While it requires more time and planning, homemade stock often has a richer flavor than store-bought options.

How To Serve?

Serving Mushroom Stroganoff Soup can be as simple or as elevated as you want, depending on the occasion and your personal taste. Here are a few suggestions:

• With Bread: A crusty bread on the side is a classic choice to sop up the delicious soup. Consider toasted garlic bread for an extra flavor element.
• In a Bread Bowl: Serve the soup in a hollowed-out bread bowl for a hearty meal. This presentation is both tasty and visually appealing.
• Topped with Fresh Herbs: Garnish with freshly chopped herbs just before serving to add color and fresh flavor. Parsley is a traditional choice, but chives or thyme would also be excellent.
• With a Salad: Pair the soup with a fresh salad for a light, balanced meal. A simple green salad with a vinaigrette would nicely complement the creamy, rich soup.
• In a Soup Tureen: If you’re serving the soup at a dinner party or family gathering, consider presenting it in a soup tureen at the table for an elegant touch.
• With a Protein: To make the soup a full meal, consider serving it with grilled chicken or a small steak. A roasted or grilled tofu could provide added protein for a vegetarian option.

Perfect Side Dishes

Mushroom Stroganoff Soup is a hearty, rich dish with savory, earthy flavors. Here are some side dishes that would complement it well:

• Crusty Bread: Few things pair better with a creamy soup than a piece of fresh, crusty bread. It’s perfect for sopping up the soup and provides a pleasing textural contrast.
• Green Salad: A light, crisp salad with a vinaigrette dressing would offer a refreshing counterpoint to the soup’s richness. You might include mixed greens, cucumber, cherry tomatoes, and a sprinkle of feta cheese.
• Roasted Vegetables: For a heartier meal, serve your soup alongside a variety of oven-roasted vegetables. This could include carrots, parsnips, Brussels sprouts, or sweet potatoes.
• Grilled Cheese Sandwich: A classic combination – soup and grilled cheese. Opt for a sharp cheddar or gruyere for a flavor that stands up to the robust soup.
• Quinoa Salad: For a healthier, protein-packed side, consider a chilled quinoa salad with a variety of colorful vegetables and a light lemon vinaigrette.
• Sautéed Greens: A side of sautéed spinach or kale with garlic would add a touch of bitterness to balance the soup’s creaminess.
• Pickles or Olives: The tangy, salty flavor of pickles or olives can help cleanse the palate and enhance the flavors of the soup.
• Roasted Garlic Crostini: Thinly sliced and toasted bread topped with roasted garlic and a drizzle of olive oil would be a crunchy, flavorful accompaniment.

Storage And Make Ahead

• Prep Ingredients: Clean and slice mushrooms, chop onions, and mince garlic in advance.
• Make Ahead: Cook the soup base (broth, seasonings, and non-dairy creamer) without mushrooms. Refrigerate for up to 2 days.
• Assembly: When ready to serve, reheat the soup base, add mushrooms, and simmer until tender.
• Storage: Store leftover soup in airtight containers for up to 3 days in the refrigerator or freeze for longer preservation.
• Garnish: Fresh herbs or a dollop of vegan sour cream can be added upon serving for extra flavor.

What Can We Do With Leftovers? 

• Soup Redux: Reheat leftovers for a quick meal or snack.
• Pasta Sauce: Use as a creamy sauce for pasta—linguine or fettuccine work well.
• Stuffed Bell Peppers: Fill hollowed-out bell peppers with the soup, top with cheese, and bake.
• Pot Pie Filling: Transform into a filling for a savory pot pie with puff pastry.
• Risotto Base: Mix with Arborio rice, broth, and Parmesan cheese for a rich mushroom risotto.
• Creamy Dip: Blend with cream cheese or Greek yogurt for a flavorful dip.
• Vegetable Gratin: Layer with sliced vegetables and cheese, bake until bubbly.
• Savory Crepes: Fill crepes with the soup and fold into pockets of deliciousness.

20-Minutes Mushroom Stroganoff Soup Infused With Rich Flavors

5 from 9 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6-8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

250

kcal

Experience the comforting and delicious Mushroom Stroganoff Soup. This creamy blend of mushrooms, onions, and a medley of baby Bellas and button mushrooms offers a delightful combination of flavors and textures. 

Ingredients

• 1 Tbsp 1  Olive Oil

• 1 1 Small Onion, Diced

• 10 Oz 10 Sliced Mushrooms (Baby Bellas/Button)

• 1/2 Tsp 1/2 Dried Thyme Leaf

• 1/4 Cup 1/4 Dry Red Wine

• 1 Cup 1 Leftover Turkey Gravy Or Medium-Brown Roux

• 32 Fl.Ounce 32 Chicken or Turkey Stock (Low-Sodium)

• 1/2 Tsp  1/2 Fresh Black Pepper

• 1/4 Cup 1/4 Greek Yogurt (Fage 0%)

• Chopped Flat-Leaf Parsley (For Garnish)

STEP-BY-STEP DIRECTIONS

• Preparation Steps
  Prepare all your ingredients: dice the onions, slice the mushrooms, measure your thyme, red wine, roux, or gravy, stock, black pepper, and Greek yogurt, and chop the parsley for garnishing.
• Cooking
  In a small Dutch oven or stock pot, heat the olive oil over low-medium heat.
  Add the diced onions, and sauté for 2 minutes, stirring frequently.
  Add the sliced mushrooms, stirring occasionally, until they have released most of their liquid.
  Stir in the thyme and red wine. Allow the wine to boil until it is reduced by half, enhancing the flavor.
• Blending
  Whisk in 1 cup of dark roux or leftover turkey gravy.
  Gradually pour in the chicken or turkey stock, whisking continuously until the liquid is smooth.
• Final Touches
  Cook the mixture for 10 minutes, allowing the flavors to meld together.
  Season the soup with black pepper.
  Gradually whisk in the Greek yogurt, adding a tangy creaminess to the soup.
• Serving
  Taste the soup and adjust the seasoning with more pepper if needed.
  Garnish with freshly chopped parsley, adding a pop of color and a fresh flavor.
  Serve hot, allowing your guests to fully enjoy the medley of flavors.
• Additional Options
  Feel free to add more vegetables for added nutrition.
  For dietary variations, replace Greek yogurt with a dairy-free alternative or use vegetable stock for a vegan version.
  If you prefer a thicker soup, blend a portion and stir it back into the pot.
  For an extra garnish, sprinkle on some parmesan cheese or croutons for added texture.
• EQUIPMENT LIST
• Large Pot Or Dutch Oven
• Knife And Cutting Board
• Whisk
• Measuring Cups And Spoons
• Ladle
• Bowls For Serving
  

Notes

• Mushroom selection: You can combine baby Bella and button mushrooms to balance flavors and textures. Feel free to experiment with other mushroom varieties as well.
• Wine substitution: If you prefer not to use red wine, you can substitute it with an equal amount of beef or vegetable broth. This will still add depth to the soup.
• Adjusting thickness: If you prefer a thicker soup, you can increase the amount of leftover turkey gravy or medium-brown roux. Conversely, you can add more chicken or turkey stock if you like a thinner consistency.
• Seasoning adjustments: Taste the soup before adding salt, as the leftover turkey gravy and store-bought stock may already contain salt. Adjust the salt and pepper levels according to your preference.
• Serving suggestions: Serve the Mushroom Stroganoff Soup as a main course alongside crusty bread or a side of cooked grains like rice or quinoa for a complete meal. It can also be enjoyed as a comforting starter or paired with a fresh salad.
  Storage and reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through.
• Customizations: Feel free to personalize the recipe by adding other vegetables like spinach or bell peppers. You can also garnish the soup with grated Parmesan cheese or a drizzle of truffle oil for extra indulgence.

Nutrition Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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