Easy Beef Stroganoff Soup
Ingredients
- 1 to 1 ½ pounds lean ground beef
- 8 ounces sliced or diced fresh white or baby bella mushrooms (optional - see note)
- ½ cup chopped onion
- 2 cloves garlic, finely minced, or 1/2 teaspoon garlic powder
- 6 cups beef broth
- 1 tablespoon beef bouillon paste (optional - see note)
- 1 tablespoon Worcestershire sauce
- 2 cups lightly crushed country-style dry egg noodles (about 8 ounces)
- 1 ½ cups milk
- ½ cup sour cream
- ⅓ cup all-purpose flour
- Chopped, fresh parsley, for garnish
Instructions
- In a 6-quart pot set over medium heat, add the ground beef, mushrooms (if using - see note), onion, and garlic. Cook for 5 to 7 minutes, breaking the meat into small pieces, until the meat is no longer pink. Drain excess grease.
- Add the broth, bouillon paste (if using), and Worcestershire sauce. Bring to a boil over medium-high heat.
- Add the noodles, reduce the heat to medium, and simmer the noodles until al dente according to package directions (they'll cook for a few more minutes in a later step). Partially cover the pot if the cooking time is more than 10 minutes.
- In a blender, combine the milk, sour cream and flour and process until well-blended and smooth. Pour this mixture into the soup. Cook, stirring constantly, over medium heat until the soup comes to a simmer. Continue cooking for 3 to 4 minutes until the soup has thickened.
- Season the soup to taste with salt and pepper (important!).
- Serve, garnishing individual portions with fresh parsley, if desired. The soup will thicken considerably as it cools.
Notes
Beef Bouillon: I use the Better than Bouillon brand of beef bouillon paste - adding a tablespoon to the soup boosts flavor, but you can leave it out if you don't have it or you can sub in a beef bouillon cube or beef bouillon granules.
Noodles: I use the Country Pasta brand of egg noodles. They're a thicker, homestyle type dried egg noodle.
Mushrooms: if you are working around mushroom haters, sauté the mushrooms separately in a skillet with a bit of olive oil and butter until golden and tender. Lightly sprinkle with salt toward the end of cooking time. Serve on the side with the finished soup.