Mushroom Stroganoff Soup with Garlic Croutons Recipe
A comforting and flavorful mushroom stroganoff soup inspired by the classic dish, featuring a rich combination of sautéed mushrooms, smoked paprika, and creamy sour cream. This easy-to-make soup is paired perfectly with homemade crispy garlic croutons for added texture and taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Mushroom Stroganoff Soup
- 1 tbsp oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 350 g mushrooms, sliced or diced (~4 cups when chopped) – mix of white and chestnut mushrooms
- 2 tsp smoked paprika
- 750 ml (~3 cups) vegetable stock
- 85 g (~1/2 cup) small pasta shapes
- 2 tbsp sour cream (plus more to serve if desired)
- Black pepper, to taste
- Few sprigs fresh parsley, chopped
Garlic Croutons
- 1 clove garlic, minced
- 1 tbsp butter
- 1/2 tbsp olive oil
- 2 thick slices bread
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a large pan over medium heat. Add the finely diced onion, minced garlic, and sliced/diced mushrooms. Cook, stirring regularly, for 5-10 minutes until the vegetables are soft and fragrant.
- Add Spices: Stir in 2 teaspoons of smoked paprika and cook for an additional 1-2 minutes to release the smoky flavor.
- Simmer Soup Base: Pour in 750 ml of vegetable stock and add 85 g of small pasta shapes. Bring the mixture to a gentle boil, then reduce heat and simmer until the pasta is tender, about 10 minutes.
- Prepare Garlic Croutons: While the soup simmers, combine 1 clove minced garlic, 1 tablespoon butter, and 1/2 tablespoon olive oil in a small microwave-safe bowl. Microwave on full power for 30-45 seconds until melted.
- Toss Bread with Garlic Butter: Cut 2 thick slices of bread into chunky pieces and toss thoroughly in the garlic butter mixture to coat.
- Bake Croutons: Spread the bread pieces in a single layer on a baking sheet, season generously with salt and pepper, and bake at 190°C (375°F, Gas Mark 5) for about 15 minutes or until golden brown and crispy.
- Finish Soup: Once pasta is cooked, reduce heat to low and stir in 2 tablespoons sour cream. Mix thoroughly and season with black pepper to taste.
- Serve: Ladle the mushroom stroganoff soup into bowls. Garnish with extra sour cream, chopped fresh parsley, and a generous handful of the homemade garlic croutons for a delicious finishing touch.
Notes
- Use a combination of sliced and diced mushrooms for varied texture and enhanced flavor in the soup.
- Adjust seasoning and sour cream amounts to your taste preferences.
- For a vegan variation, substitute sour cream with a plant-based alternative and use vegan butter or oil for the croutons.
- Ensure the croutons are spread in a single layer on the baking sheet for even crisping.
- This recipe serves 2 generous bowls and is perfect for a cozy meal.
