Save It Last November, I was nursing a stubborn cold that refused to leave. A friend dropped by with a container of this mushroom soup she'd made, and something about that combination of earthy mushrooms and gentle warmth cut through everything. I've been making it ever since, tweaking until the miso perfectly balances the rich creaminess. Now it's my go-to when anyone needs comfort, and honestly, I make it even when nobody's sick.
My roommate walked in while I was adding the sour cream last week, initially skeptical about mushrooms in soup. She took one spoonful and literally said wait, what is this, then proceeded to have seconds. Now she requests it whenever the weather turns gray, and I've learned to double the recipe because the first batch always disappears faster than expected.
Ingredients
- Mixed mushrooms (500g): Using cremini, shiitake, and button together creates layers of flavor that单一 variety cant match
- White miso paste (1 tbsp): This secret ingredient adds umami without making the soup taste overtly Japanese or Asian
- Sour cream (200ml): Full-fat crème fraîche works beautifully too and adds a lovely tang
- Smoked paprika (1 tsp): Just enough to give a subtle smoky background note
- Vegetable broth (1L): Homemade broth is best but a good quality store-bought version works perfectly
Instructions
- Build the flavor foundation:
- Heat olive oil and butter in a large pot over medium heat, then add onions, carrots, and celery, sautéing for 5 minutes until they've softened and released their sweet aroma.
- Add the mushrooms:
- Stir in garlic for 30 seconds until fragrant, then add mushrooms and cook for 7 to 8 minutes until they're golden and have released all their moisture, stirring occasionally.
- Create the base:
- Sprinkle flour over vegetables and stir to coat evenly, cooking for 1 minute to remove any raw flour taste.
- deglaze and simmer:
- Deglaze with white wine if using, scraping up any flavorful bits from the bottom, then add broth, soy sauce, smoked paprika, thyme, salt, and pepper, bringing to a gentle simmer.
- Infuse with miso:
- Whisk miso paste with 2 tablespoons hot broth until smooth, then stir back into soup, covering and cooking for 15 minutes to let flavors meld.
- Add the creaminess:
- Reduce heat to low, stir in sour cream until fully combined and creamy, being careful not to boil after adding dairy to prevent curdling.
- Finish and serve:
- Taste and adjust seasoning if needed, then ladle into bowls and garnish with fresh parsley and extra sour cream if desired.
Save It 
Save It This soup has become my favorite thing to make when friends come over for casual dinners. There's something about that first steamy spoonful that makes everyone pause their conversations and just exhale.
Making It Your Own
I've discovered that swapping half the sour cream for Greek yogurt creates a lighter version perfect for summer evenings. The flavor remains rich but the soup feels less heavy, and the slight tang from yogurt actually complements the mushrooms beautifully.
The Bread Question
A crusty sourdough is non-negotiable with this soup. I always toast slices until golden and rub them with raw garlic while they're still warm. Something about that crispy, garlicky bread dipping into creamy mushroom soup feels absolutely perfect.
Make-Ahead Magic
This soup freezes beautifully if you stop before adding the sour cream. I often make a double batch, freeze half without the dairy, then thaw and stir in fresh sour cream when reheating. The mushrooms maintain their texture surprisingly well.
- Let the soup cool completely before freezing to prevent ice crystals
- Thaw overnight in the refrigerator for best results
- Stir in sour cream only after reheating gently over low heat
Save It 
Save It Every time I make this soup now, I think about how something so simple can feel so nurturing. That's probably the best kind of cooking.
Recipe FAQs
- → Can I make this soup vegan?
Yes. Substitute butter with plant-based alternative and replace sour cream with vegan sour cream or cashew cream for equally rich results.
- → What mushrooms work best?
Mixed cremini, shiitake, and button mushrooms provide excellent flavor variety. Shiitake adds extra umami while cremini offers meaty texture.
- → Why add miso paste?
White miso deepens the savory profile and enhances natural mushroom umami without overpowering the dish's delicate balance.
- → How do I prevent curdling when adding sour cream?
Reduce heat to low before stirring in sour cream and avoid boiling. Whisk a small amount of hot broth into sour cream first to temper it.
- → Can I freeze leftovers?
Freeze before adding sour cream for best results. Thaw, reheat gently, then stir in sour cream just before serving.
- → What sides pair well?
Crusty bread, garlic knots, or a light green salad complement perfectly. For heartier meals, add cooked egg noodles directly to bowls.