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5 from 3 votes

Mushroom stroganoff soup with garlic croutons

A simple, flavourful soup inspired by my favourite mushroom stroganoff! This soup couldn't be easier to make, and goes beautifully with crispy homemade garlic croutons.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Soup
Keyword: creamy mushroom soup, mushroom soup, mushroom stroganoff, stroganoff soup
Servings: 2 bowls
Calories: 527kcal
Author: Becca Heyes

Ingredients

  • 1 tbsp oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 350 g mushrooms, sliced or diced (~ 4 cups when chopped) - I used both white mushrooms 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
  • Few sprigs fresh parsley, chopped

For the garlic croutons:

  • 1 clove garlic, minced
  • 1 tbsp butter
  • 1/2 tbsp olive oil
  • 2 thick slices bread

Instructions

  • Heat a dash of oil in a large pan, and add the onion, garlic, and mushrooms. Cook over a medium heat, stirring regularly, until the vegetables are soft - probably at least 5-10 minutes. Add the smoked paprika, and cook for 1-2 more minutes.
  • Add the vegetable stock and pasta shapes, and bring to a gentle boil. Cook until the pasta is soft (another 10 minutes or so).
  • Meanwhile, prepare the homemade garlic croutons. Add the minced garlic to a small, microwave-safe bowl, along with the butter and olive oil. Microwave on full power for 30-45 seconds, until melted.
  • Cut the bread into chunky pieces, and toss thoroughly in the garlic butter. Spread the croutons in a single layer on a baking sheet, and season generously. Bake at 190°C (Gas Mark 5 / 375°F) for around 15 minutes, or until golden brown and crispy.
  • When the pasta has cooked, turn the heat down low, and add the sour cream. Stir the soup until the sour cream is well mixed, and season generously with black pepper.
  • Serve the mushroom stroganoff soup with an extra dollop of sour cream, plenty of fresh parsley, and the garlic croutons.

Notes

If you can't decide whether you'd prefer to slice or dice your mushrooms, do a bit of both! It will add a more interesting texture to the soup.

Nutrition

Serving: 1bowl (with croutons) | Calories: 527kcal | Carbohydrates: 61.1g | Protein: 19.9g | Fat: 25.6g | Saturated Fat: 7.2g | Cholesterol: 21mg | Sodium: 577mg | Potassium: 902mg | Fiber: 7.9g | Sugar: 8g | Calcium: 8% | Iron: 41%