# What You'll Need:
→ Mushrooms
01 - 1 lb mixed mushrooms (cremini, shiitake, button), sliced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 2 celery stalks, diced
→ Soup Base
06 - 1 tbsp olive oil
07 - 1 tbsp unsalted butter
08 - 4 cups vegetable broth
09 - 2 tbsp dry white wine
10 - 2 tsp soy sauce
11 - 1 tbsp white miso paste
12 - 1 tsp smoked paprika
13 - 1/2 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
→ Creamy Element
15 - 3/4 cup sour cream or full-fat crème fraîche
16 - 1 tbsp all-purpose flour
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Extra sour cream, for serving
# Directions:
01 - Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened and fragrant.
02 - Stir in garlic and cook for 30 seconds until aromatic. Add mushrooms and cook for 7–8 minutes, stirring occasionally, until golden brown and moisture has evaporated.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate raw flour taste, stirring constantly.
04 - Add white wine and scrape up any browned bits from the bottom of the pot, incorporating the flavorful fond into the base.
05 - Pour in vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes to develop flavors.
06 - In a small bowl, whisk miso paste with 2 tablespoons of hot broth until completely smooth and dissolved.
07 - Stir miso mixture into the soup. Reduce heat to low and gradually whisk in sour cream until fully incorporated and creamy—avoid boiling to prevent curdling.
08 - Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh parsley and an extra dollop of sour cream if desired. Serve immediately while hot.
