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Mushroom stroganoff soup

Mushroom stroganoff soup


A comforting bowl of this mushroom stroganoff soup is perfect on chilly winter evenings

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1531kj 369kcal
  • Fat
    High 42%
  • Saturates
    High 75%
  • Sugar
    Low 10%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 26g

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Big Bag Option


  • 1 onion, finely sliced
  • 200g pack Co-op British chestnut mushrooms, sliced
  • 25g pack flat leaf parsley
  • 1 tbsp smoked paprika, plus extra to garnish
  • 300ml tub Co-op reduced fat crème fraîche


  1. Heat 1 tbsp Co-op olive oil in a large pan and cook the onion for 8-10 mins, until softened
  2. Stir in the mushrooms, increase the heat and add 2 tbsp water
  3. Cook for 5 mins, until golden and caramelised, while you chop the parsley, keeping the leaves and stalks separate
  4. Stir the stalks into the pan, along with the smoked paprika
  5. Pour 500ml boiling water into the pan, then bring back to the boil
  6. Reduce to a simmer, then stir in the crème fraîche and most of the parsley leaves
  7. Cook for 2 mins, until well combined
  8. Season, then garnish with the remaining parsley, plus a pinch of smoked paprika if you like

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