350gmushrooms,sliced or diced (~ 4 cups when chopped) - I used both white mushrooms and chestnut mushrooms
750ml(~ 3 cups) vegetable stock
85g(~ 1/2 cup) small pasta shapes
2tbspsour cream(plus more to serve if desired)
Few sprigs fresh parsley,chopped
For the garlic croutons:
2thick slices bread
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.
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.