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November 29, 2010

Recipe for mushroom Stroganoff soup

Mushroom Stroganoff soup

Leftover Thanksgiving turkey gravy, and a bit of brainstorming with Cousin Martin, inspired this soup, but you don't need either gravy or a visiting cousin in order to make it. What the gravy provides is a lightly thickened base that elevates the broth; a bit of roux, made with equal amounts of flour and butter or oil, cooked to a medium brown color, can substitute. (You can use store-bought roux, too.) The resulting soup is the antithesis of a thick gloppy mess. It's earthy, yet elegant. Greek yogurt whisked in at the end smoothes everything out. Cousin Martin named this soup after the famous Beef Stroganoff, a dish featuring beef, onions and mushrooms served in a sour cream sauce.

Mushroom Stroganoff soup

Serves 6-8.


1 Tbsp olive oil
1 small onion, diced
10 oz sliced mushrooms (a mix of baby bellas and button)
1/2 tsp dried thyme leaf
1/4 cup dry red wine
1 cup leftover turkey gravy or medium-brown roux
1 quart chicken or turkey stock (homemade or low-sodium store-bought)
1/2 tsp fresh black pepper
1/4 cup Greek yogurt (I use Fage 0%)
Chopped flat-leaf parsley, for garnish


In a small Dutch oven or stock pot, heat the olive oil over low-medium heat. Add the onions, and sauté, stirring frequently, for 2 minutes. Add the mushrooms and stir occasionally until they have released most of their liquid. Stir in the thyme and red wine; let the wine boil down until it is reduced by half.

Whisk in 1 cup of dark roux or leftover turkey gravy, then pour in the chicken or turkey stock. Whisk until the liquid is smooth. Cook for 10 minutes.

Season with black pepper. Whisk in the yogurt. Taste, adjust seasoning with more pepper if needed, and garnish with parsley. Serve hot.

Print recipe only.


Posted by: pam | November 29, 2010 at 04:16 PM

I love mushroom soups (I have even been known to eat the dreaded from the can variety all by itself). So this sounds beyond fantastic to me.

Posted by: Kalyn | November 29, 2010 at 05:43 PM

This sounds heavenly. I think you've created a winner here.

Posted by: vanillasugar | November 29, 2010 at 08:24 PM

mmm i do love a good, really good mushroom soup. must try this.

Posted by: Jeanette | November 30, 2010 at 06:37 AM

This sounds tasty. I just suggested something similar to a friend- using leftover gravy for a turkey vegetable soup

Posted by: susan g | November 30, 2010 at 12:26 PM

I like looking over your shoulder at the process of creation. Sounds good enough to eat!

Posted by: CJ McD | December 1, 2010 at 10:54 AM

Perfect! I have everything I need to make this soup. It's going to be on the dinner table tonight.

Posted by: N Shah | December 1, 2010 at 11:27 AM

Looks like any easy soup with great taste. I was wondering since I am a vegetarian as to how much of the flavor would be lost if I do not use the gravy and the turkey or chicken stock?

Posted by: Lydia | December 1, 2010 at 11:33 AM

Pam, I grew up on that canned variety, too. It's still a taste I crave from time to time.

Kalyn, this year I made my best gravy ever, and it turned into the best mushroom soup ever. No giblets or anything, just homemade chicken stock, flour, butter and turkey drippings.

Vanillasugar, the more woodsy your mushrooms, the more woodsy the soup. Next time I will grind up some dried mushrooms and add the powder to the soup base.

Jeannette, don't know why I never tried this before. It's genius.

Susan, imagine how much fun we'd have doing this together in the kitchen!

CJ, hope it came out as well as (or better than) mine -- I really loved this soup.

N Shah, you can make a roux with a mushroom stock or roasted vegetable stock. It won't be the same, but you're sure to create a delicious variation. Also, you might add some leftover mashed potatoes to help thicken the base. Please let me know if you try it.

Posted by: CJ McD | December 2, 2010 at 08:57 PM

I didn't have Greek yogurt but I did have a little sour cream. I had a killer gravy this year too. So, my soup was absolutely delicious. I still have some rich, deeply colored stock from the roasted turkey parts I prepped before Thanksgiving. I will be making this soup again.
p.s. The red wine really adds great depth of flavor to this soup. Thanks for the fantastic recipe.

Posted by: Lydia | December 3, 2010 at 08:17 AM

CJ, do you think this was a particularly good year for gravy? I do! But I'm thinking this soup might even be good with a good-quality canned gravy. The wine *is* the key.

Posted by: Billy | November 11, 2013 at 12:03 PM

Mushrooms aren't my favorite, but this looks worth a try. Thanks for the recipe.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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