Vegetarian Mushroom Stroganoff Soup Recipe
March 11, 2026
A tasty mushroom stroganoff soup with a Schwartz® twist. A great combination of mushrooms, sweetcorn and peas served in crusty bread, this recipe shows you how to make stroganoff with cream of mushroom. Hearty and creamy, this meal also makes a great vegetarian starter for a dinner party or meal.
A tasty mushroom stroganoff soup with a Schwartz® twist. A great combination of mushrooms, sweetcorn and peas served in crusty bread, this recipe shows you how to make stroganoff with cream of mushroom. Hearty and creamy, this meal also makes a great vegetarian starter for a dinner party or meal.
Key products
Instructions
Instructions
- Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6. Throw the mushrooms into a large saucepan with the butter. Fry over medium-high heat for a few minutes and then add the remaining vegetables.
- Mix up the sachet with the milk and pour into the saucepan with the mushrooms. Add the boiling water and black peppe. reduce heat and simmer for 10 minutes.
- Meanwhile, slice off the very top of the rolls. Scoop some of the bread from the centre of the bread rolls to create a bowl. Bake until they are very crisp. Place the bread in a shallow bowl and spoon the soup into the middle before serving.
- Cooking Tip If you don't have crusty rolls large enough to create bread bowl, simply serve the soup with crusty bread on the side.
